Nuts, Seeds & Pastes
Substitutes for Nougat (Torrone) in gelato
Nougat, known in Italy as torrone, is a hard confection of caramelized sugar, honey and toasted nuts (usually almond or hazelnut) bound with whipped egg white. In gelato it is added as a semi-finished paste, and often with chopped inclusions, to deliver a honeyed, roasted-nut flavor plus a heavy sugar and solids load. If you're out of nougat (torrone) or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then firmer (PAC -17), +11% fat — adjust to compensate.
Swap ~1:1, then firmer (PAC -23), +6% fat — adjust to compensate.
Swap ~1:1, then firmer (PAC -20), +10% fat — adjust to compensate.
Swap ~1:1, then -13% fat, -9% solids — adjust to compensate.
Swap ~1:1, then firmer (PAC -15), -26% fat, -33% solids — adjust to compensate.
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