"Turron
de yema" Egg yolk nougat |
Ingredients:
- 300 grams ground almonds
- 300 grams icing sugar
- 6 egg yolks
- grated rind of lemon
- grated cinamon
- Mix the ground almonds with the egg yolks
- Make a syrup with the icing sugar and add the cinamon and lemon rind
- leave to cook until it begins to turn brown.
- Add the almond paste and cook slowly stirring all the time.
- When it thickens nicely and does not stick press into a rectangular mould and leave to
cool.
- You can tip it out of mould after a couple of days.
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"Turron
de Alicante" (hard nougat) |
Ingredients:
- 1 kilo Rosemary Honey
- 500 gms sugar
- 2 egg whites
- 1,500 gms almonds, heated up in oven
- 1 lemon
- Slowly heat the honey in a saucepan until all the water that it contains has evaporated.
- Add the sugar and mix with a wooden spatula
- Beat the egg white until stiff and then add to the mixture.
- Stir briskly with the spatula for eight to ten minutes then stir slowly over a low flame
until it begins to caramelise (turn brown)
- Put the hot almonds into the honey mixture with the rind of the lemon
- Mix well and let cook slowly for a few minutes taking care it does not stick
- The mixture is then poured into wooden moulds lined with rice paper
After two and a half hours, the turron is cut. When it is completely cold, the slices
are stored in an airtight container |
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"Turron de Jijona"
(soft nougat) |
Ingredients :
- 1 dessertspoon cinnamon
- 250 gms sugar
- 250 grams white honey
- 250 grams toasted almonds
- 250 grams toasted hazelnuts
- 5 egg whites
- Chop the nuts finely and then crush them in the mortar until they become a smooth paste
- Beat the eggs whites stiffly and then add them to the paste
- Put the honey and sugar in a saucepan and bring to the boil
- Add the paste to the honey mixture
- Mix constantly with a wooden spatula for ten minutes
- Remove from the heat, put into wooden moulds lined with rice paper
- Leave to cool and then sprinkle with cinnamon
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