Frozun Torron Candy Mousse

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   1. Make nougatine: Toast almonds for 15 minutes in 350 degree oven. Meanwhile, caramelize 1 1/2 C sugar, then stir in the nuts, and spread it out on a lined sheet pan to cool. Break it up into pieces and set aside

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   2. Whip cream to soft peaks in a mixer. Place egg whites, sugar, honey and salt in the bowl of them mixer and let warm over a pan of simmering, whisking often. When the sugar is dissolved and the mix is quite warm, take off the heat and put back on the mixer, whisking the meringue until cold and fluffy. Fold in the cream, then the crushed nougatine. Scrape into desired molds and freeze

* Per serving · 4 servings · Values may vary.

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