miércoles, 30 de enero de 2013

Spanish nougat

It locates the origin of the nougat in the Arabian Peninsula, theory supported by the treaty "Et Medicis et cibis simplicibus" written by a doctor of Arab origin, in which it speaks of "turun". The Arabs brought this dessert to the shores of the Mediterranean, particularly Spain and Italy. The Spanish version of nougat born in the province of Alicante (Valencia) around the fifteenth century, as in the time of Emperor Charles I of Spain and V of the Holy Roman Empire, nougat candy was already famous.

Alicante nougat recipe:


- 130 grams of honey.
- 225 gr of peeled and roasted almonds.
- 1 meringue.
- 1 egg white.
- 50 grams of sugar.
- 2 wafers.


- In a pan put honey to melt over low heat (in a couple of minutes will be ready).

- Add sugar and take it to boil stirring continuously, until it turns a caramel soft point.

- Remove from heat and add the toasted almonds and mix well.

- Added a meringue part (half), mix well and pour into a shallow dish.

- We hope to cool the mixture slightly, cover the mixture with a wafer, we turn and we put the other wafer on the other side. We pressed (being careful not to tear it) and give the form of a cake Imperial.

Recipe soft nougat or nougat Jijona:


- 100 grams of sugar.
- 200 grams of honey.
- 1 egg white.
- 300 gr of ground almonds.
- 1 teaspoon lemon zest.
- 1 pinch of cinnamon.


- In a skillet or saucepan proper pour honey and sugar. Heat it over medium heat and stir until the honey and sugar and form a homogeneous mixture thickens.

- Remove from heat, add the beaten egg white and stir continuously for 10 minutes.

- We put the mixture on the fire and stir until it thickens and begins to change color.

- Remove from heat and add the ground almonds and lemon zest. Mix until all ingredients are well combined.

- In a mold lined with greaseproof paper, pour the mixture and we press well.

- Waited 5 hours to unmold the nougat and serve.

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