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Torrão Mousse

The oldest recipes for white nougat found in Middle Eastern countries date back to the 10th century. A traditional preparation reinvented into something special to bring to the table on Christmas Eve.

Ingredients

Preparation Method

  1. Using a knife, break the nougat and biscuits into small, irregular pieces.
  2. Whip the cream and sugar until the mixture is light and fluffy.
  3. Using a wooden spoon, mix slowly from bottom to top. Add the nougat and biscuits to the cream and sugar mixture.
  4. Refrigerate for at least 2 hours.
  5. Serve in individual bowls.
  6. Decorate each bowl with 15 g of Equator Cocoa Hazelnut Cream and icing sugar.
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