Spanish Almond Nougat Dessert Recipe

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Almond Nougat Dessert – a Spanish recipe thats simple to follow. All you need to do is throw all the ingredients, dessert / almonds together and it’s almost ready! This recipe is not from this fantastic book but you can buy it at Amazon.

Almond Nougat Dessert Ingredients

Spanish Almond Nougat Dessert

  • 3 large egg yolks
  • ? cup sugar
  • 1 cup whole milk
  • 1¼ teaspoons unflavored gelatin powder
  • 12 ounces jijona turrón (soft spanish nougat)
  • ½ cup heavy cream
  • ¼ cup chopped marcona almonds
  • sea salt to taste
  • 4 tablespoons honey, preferably spanish

    • Method

  • Whisk the egg yolks, sugar, and milk together in a medium pot until creamy in texture. Heat the milk mixture over medium-low heat until it reaches 185°F on a candy thermometer. Stir continuously with a spatula to keep the egg from sticking to the sides and bottom of the pot. Remove the pot from the heat and stir in the gelatin until it dissolves.
  • Crumble 11 ounces of the turrón in a large mixing bowl. Pour the milk mixture through a fine-mesh strainer into the mixing bowl. Using an immersion blender, blend the mixture with the turrón until smooth, about 2 minutes. Set aside to cool completely, about 30 minutes.
  • Meanwhile, in another large mixing bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cooled turrón mixture. Do not whip or stir. Spoon the mixture into a square baking dish. Refrigerate for 30 minutes, covered with plastic wrap to prevent a skin from forming.
  • To serve, place large spoonfuls of the mixture onto plates and, using a vegetable peeler, shave the remaining turrón over the tops. Sprinkle with almonds and sea salt and drizzle with honey.

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