Maria Simona’s Turrón with Catalan cream is made according to the traditional recipe.
Net weight: 200 g
9 months minimum. Once opened, it should be stored in a dry place.
Sugar, almond, egg yolk (7%), glucose syrup and preservative (E-200). May contain traces of nuts and milk.
This product is gluten free and therefore suitable for coeliacs.
The history of the Catalan cream turron
The Catalan cream is a typical Catalan dessert. It has been made in this region since at least the 16th century, but is probably much older. In fact, this cream is an evolution of the custard, which was already manufactured in the Republic of Rome a few centuries before Christ.
This dessert consists of an egg yolk-based custard covered with a layer of caramelized sugar. Catalan cream turron uses toasted egg yolk and sugar in a similar way, which is why it is also called Catalan cream nougat, although it does not contain flour or milk.
Find all our preparation tips on Maria Simona’s website.
Don’t hesitate to visit our blog to discover our delicious recipes.
Finally, to accompany it, why not let yourself be tempted by the delicious Foies Gras Relais Gourmet ?
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