Soft nougat nougat with almonds and honey in a case
The soft nougat was made in collaboration with important international chefs. It is a speciality based on Sicilian orange honey poured on egg white and then cooked very slowly in bain-marie for over four hours.
At the end of cooking, toasted and calibrated Sicilian almonds of a sweet and rounded variety are added to the mixture. The mixture is laid by hand on wooden moulds covered with wafers and
manually spatulated in layers to maintain frothiness and softness.
The wafers are spread by hand over the dough with the help of an ancient wooden level.