The holidays would not be the same without the nougat. The traditional is made by cooking honey and sugar, with or without egg white. Then add almonds to the dough, whole in the case of hard or cut in the tender. But more and more ingredients that have been incorporated resulting in endless varieties, such as fruits, nuts, chocolate, egg, coconut, etc.
RECIPE
Ingredients 7 egg yolks ½
1 liter milk 1 pill
Jijona nougat
2 tablespoons sugar 1 cup Muscat wine 2 tablespoons cornstarch
Preparation
Put the yolks in a saucepan, add the crumbled nougat tablet (reserving some for decoration) and sugar. Add the wine and cornstarch. Pour the mixture over low heat and beat with sticks until the first boil manual, taking care to prevent sticking. Prove the point of sweetness, blend in a blender and if you want finer then strain.
Divide the cream into glasses or dessert bowls and when it is cold, leave them in the refrigerator overnight.
When serving sprinkle a little shredded nougat above.
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