Imagine taking white creamy American Nougat and mixing with a fantastic pastry/cannoli cream.
Torrone for the nougat.
Marshmallow and fresh together for that velvety and extra texture.
Custard for the base.
Almond to help the almonds in the nougat.
A personal favorite. I keep a few hundred mils at all times.
Created: January 13, 2017 (over 4 years ago)
|Total flavoring: 7.75% Steep Days: 14 (SNV) Best VG: 70% Temperature: 0|
|This recipe is the property of Boogenshizzle and released under the CC Attribution-NonCommercial-NoDerivatives 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.|