Spanish Desserts

Almond Nougat Dessert Spanish

Almond Nougat Dessert Spanish

Ingredients

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

Method

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