Usually
served as a dessert in Castille all year. At Christmas, however,
served as a first course for Christmas dinner with saffron. This spice
has found ideal growing conditions in Spain, especially in the English
Channel, where every autumn crocus flowers are collected in a
traditional process and made entirely by hand, the scars are roasted
to produce the best saffron in the world known as the name of Calidad Mancha.
1.25 litres (2 1/4pt) milk.
75 g (3 oz) sugar.
150 g (6 oz) powdered almonds or almond paste.
2 tbsp fine fresh bread crumbs.
2 cloves of garlic.
Coarse salt.
A few threads of saffron.
A few sprigs of parsley.
White peppercorns.
200 ml (7 floz) olive oil.
Garnish
12 small, very thin slices of bread, fried in olive oil.
50 g (2 oz) toasted chopped almonds.
Bring the milk to a boil.
In a mortar, combine the salt, saffron, pepper , garlic and parsley.
Mix the almonds, sugar and mortar mixture into the boiling milk powder.
Reduce heat and simmer gently for 8-10 minutes. Serve garnished with slices of fried bread and chopped toasted almonds.
Dessert
Touron Cream
(ice cream made with two nougats ) with chocolate sauce.
Turron is a nougat of Arabic origin made with almonds and honey or sugar, without which it would not be Christmas in Spain. There are countless variations - chocolate, coconut, praline, etc. - but the oldest and most authentic recipes are mild ones ( Jijona ) nougat , ground -based or hard almonds ( Alicante) nougat, made of whole almonds, or have held an ice cream, chocolate sauce accompanied . The sauce is made with butter but not olive oil, as was done when the cocoa was brought to Spain from America.
Mix the almonds, sugar and mortar mixture into the boiling milk powder.
Reduce heat and simmer gently for 8-10 minutes. Serve garnished with slices of fried bread and chopped toasted almonds.
Dessert
Touron Cream
(ice cream made with two nougats ) with chocolate sauce.
Turron is a nougat of Arabic origin made with almonds and honey or sugar, without which it would not be Christmas in Spain. There are countless variations - chocolate, coconut, praline, etc. - but the oldest and most authentic recipes are mild ones ( Jijona ) nougat , ground -based or hard almonds ( Alicante) nougat, made of whole almonds, or have held an ice cream, chocolate sauce accompanied . The sauce is made with butter but not olive oil, as was done when the cocoa was brought to Spain from America.
150 g (6 oz sugar).
4 tbsp water.
6 egg yolks.
150 g (6 oz) soft Jijona nougat.
2 tbsp Malaga wine.
200 ml (7 floz) liquid crème fraîche.
3 egg whites.
75 g (3 oz) hard Alicante nougat.
Sauce
200 g (7 oz) dark chocolate
2 tbsp extra-virgin olive oil
1/2 tbsp water
Roughly break up the Alicante nougat.
Butter a 500 ml (1 pt) soufflé dish.
Place a paper collar around the edge of soufflé dish, leaving additional 5 cm ( 2 " ) above the edge. Freeze.
Prepare a thin syrup with water and sugar.
Beat the egg yolks and hot syrup in a blender.
Breaking nougat Jijona in two tablespoons of wine. Whip the cream . Beat the egg whites.
Gently fold together in the same order, all mixtures .
Sprinkle with some of the breath mold nougat Alicante .
Pour the cream prepared.
Leave in the freezer for several hours or overnight for best results.
After removing the mixture from the freezer, remove the paper, sprinkle with remaining Alicante nougat and serve with hot chocolate sauce.
To make the hot chocolate sauce.
Place chocolate and water in a bowl or double boiler and melt over a pan of boiling water.
Gradually stir in the oil, whisking constantly.
Enjoy ! Bon appetit ;)
Place a paper collar around the edge of soufflé dish, leaving additional 5 cm ( 2 " ) above the edge. Freeze.
Prepare a thin syrup with water and sugar.
Beat the egg yolks and hot syrup in a blender.
Breaking nougat Jijona in two tablespoons of wine. Whip the cream . Beat the egg whites.
Gently fold together in the same order, all mixtures .
Sprinkle with some of the breath mold nougat Alicante .
Pour the cream prepared.
Leave in the freezer for several hours or overnight for best results.
After removing the mixture from the freezer, remove the paper, sprinkle with remaining Alicante nougat and serve with hot chocolate sauce.
To make the hot chocolate sauce.
Place chocolate and water in a bowl or double boiler and melt over a pan of boiling water.
Gradually stir in the oil, whisking constantly.
Enjoy ! Bon appetit ;)
