Desserts are the perfect end to lunch or dinner these Christmas dates. There is a wide variety of Christmas desserts typical of Spanish gastronomy, but one that is never missing on any table is nougat. This dish comes with Polvorones and Marzapanes One of the classics of Christmas gastronomy.
When you go to the supermarket or stores that specialize in this type of confectionery, you can find: a wide variety of nougats. But the most classic and everyone knows Jijona’sIt is a mixture of almonds and honey.
Below we tell you step by step How to prepare this classic nougat So you’ll be successful with every meal this Christmas.
Contents
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300 grams of ground almonds
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200 grams of honey
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50 grams of sugar
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2 grams ground cinnamon (optional)
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lemon zest
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a pinch of salt
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30 grams pasteurized egg whites
detailing
First, we will fry the almonds, whether whole or ground, in a pan over medium heat, keeping them moving. until golden brown. If the almonds are whole after roasting, we will crush them with a chopper or a food processor.
On the other hand, we put the honey in a pot with the sugar. Heat it over low heat and wait for it to melt until you get a homogeneous mixture.. We’ll let it cool
We will beat the egg whites with a whisk until foamy and add them to the pot with honey, stirring quickly. We will put this mixture on low heat again and stir continuously until we obtain a thick mixture. egg white without curdling.
Once the mixture is ready, we will remove it from the stove and add almonds, cinnamon, a pinch of salt and lemon zest if we are using it. We will knead it until it reaches a very thick consistency.
We will transfer this mixture to a mold where we will crush everything thoroughly, cover it with stretch film and put a weight on it. We will let it stay at room temperature and then We will leave it to cool in the refrigerator for six hours.. And we will have our Jijona nougat ready to enjoy this holiday.