Iced Turrón

Iced Turrón

Ingredients for 6 people:

  • 150 g sugar.
  • 4 tablespoons of water.
  • 6 egg yolks.
  • 150 g soft nougat from Jijona.
  • 2 tablespoons Malaga wine.
  • 20 cl of liquid cream.
  • 3 egg whites,
  • 75 g Alicante hard nougat.

For the sauce:

  • 200 g dark chocolate.
  • 2 tablespoons of extra virgin olive oil.
  • 1/2 tablespoon water.

Preparation:

  • Roughly crush the Alicante nougat.
  • Butter a 5O cl soufflé mould.
  • Attach untrimmed paper to the edge of the mould, leaving it 5 cm wide. Put in the freezer.
  • Make a light syrup with the water and sugar.
  • Beat the yolks with the warm syrup in a mixer.
  • Dissolve the Turron de Jijona in the two tablespoons of wine. Whip the cream. Beat the egg whites until stiff.
  • Mix all the preparations carefully and in the 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 best results).
  • After removing the preparation from the freezer, remove the paper, sprinkle with the remaining Alicante nougat and serve with the hot chocolate sauce.

For the sauce:

  • Place the chocolate and water in a double boiler and melt
  • Whisk in the oil.

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