150 g sugar, 4 tablespoons water, 6 egg yolks, 150 g soft Jijona nougat, 2 tablespoons Malaga wine, 20 cl heavy cream, 3 egg whites, 75 g hard Alicante nougat
For the sauce
200 g dark chocolate
2 tablespoons extra virgin olive oil
1/2 tablespoon water
Preparation:
Coarsely crush the Alicante nougat.
Butter a 50 cl soufflé dish.
Attach untrimmed paper to the edge of the dish, allowing it to extend five centimeters. Place in the freezer.
Make a light syrup with water and sugar.
Beat the yolks with the lukewarm syrup in a blender.
Dissolve the Jijona Turron in the two tablespoons of wine. Whip the fresh cream. Beat the egg whites until stiff.
Carefully mix all preparations in this same order.
Sprinkle the soufflé dish with some of the Alicante nougat. Pour in the prepared cream.
Leave in the freezer for a few hours (prepare the day before for optimal results).
After removing the preparation from the freezer, remove the paper, sprinkle with the remaining Alicante nougat, and serve with the warm chocolate sauce.
For the sauce:
Place the chocolate and water in a double boiler and melt.
