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Tighten the almonds to 90\u00b0 in the oven. Prepare the Italian meringue at 121\u00b0, add the hot honey and the previously toasted almonds. Lay the mixture on sheets of host and leave the nougat to harden at room temperature.\n\t\t\t\t<\/div>
To prepare panettone foam, the following ingredients are needed: fresh milk, panettone and icing sugar.<\/p>\n
Heat the milk to a temperature of 90\u00b0 (not boiling).
\nMix the panettone, previously cut into cubes, with the icing sugar.
\nYou have to wait patiently for the panettone to soften.
\nTake a blender and mix the mixture with the proper calm.
\nPass the compound into a strainer, carefully filter it and insert it into the siphon trap.<\/p>\n
Ice cream or liquorice mousse of Atri: a crossroads that imposes a sweet choice
\nYou have to decide this for yourself, depending on the kitchen utensils you have at home.
\nIf you want to make an ice cream, equip yourself with an ice cream machine. Otherwise, you will prepare a mousse.<\/p>\n
Liquorice of Atri
\nDextrose
\nMilk Powder
\nLocust bean flour
\nFresh milk
\nFresh cream
\nCasterated sugar.<\/p>\n
Take the liquorice of Atri and let it dissolve in bain-maria in a pot.
\nYou must combine all flour (dextrose, powdered milk and caster sugar) with fresh milk and fresh cream. Incorporate liquorice after milk and cream have reached a temperature of 82\u00b0.<\/p>\n
Liquorice of Atria
\nFresh cream
\nGlue of fish
\nCasterated sugar<\/p>\n
Let the liquorice of Atri dissolve in the bath.
\nBring the milk and cream to 70\u00b0, add the caster sugar, liquorice previously dissolved, one or two sheets of fish glue and a part of the fresh cream whipped separately.
\nThe remaining part of whipped cream will be added at the end.
\nLeave the mixture to stand in the fridge and, when it is cold, add the other part of whipped cream at the time of stacking.<\/p>\n
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