Touron ice cream (ice cream made with two nougats) with chocolate sauceTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes + 8 to 12 hours freezing time
Cooking time: A few minutes
Oven temperature: 200° C (400° F)
Difficulty: Easy
Nutritional values
per 100 g
Energy:370.8 kcal
Proteins:7.2 g
Fats:25.2 g
Carbohydrate:30.8 g
Fibers:3.2 g
Sugar:24.5 g
Cholesterol:148.9 mg
Sodium:37 mg
Calcium:88.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
150
g
sugar
60
ml
water
6
egg yolks
150
g
soft (jijona) nougat see almond
30
ml
malaga wine
200
ml
liquid cream
3
egg whites
75
g
hard (alicante) nougat
200
g
dark chocolate
30
ml
extra virgin olive oil
7.5
ml
water
METHOD
- Roughly break up the Alicante nougat.
- Butter a 500 ml (2 c.) soufflé dish.
- Place a paper collar around the edge of the soufflé dish, letting it extend 5 cm (2") above the rim. Place in the freezer.
- Prepare a light syrup with the water and sugar.
- Beat the egg yolks and the warm syrup together in a blender.
- Break up the Jijona nougat into the two tablespoons of wine. Beat the crème fraîche. Beat the egg whites to stiff peaks.
- Carefully fold together, in the same order, all of the mixtures.
- Sprinkle the soufflé mould with some of the Alicante nougat. Pour in the prepared cream mixture. Leave in the freezer for several hours, or overnight for best results.
- After removing the mixture from the freezer, remove the paper, sprinkle with the remaining Alicante nougat and serve with the warm chocolate sauce.
SOMMELIER
A vin doux naturel from the Roussillon (France)CHEF'S NOTES
Touron is a nougat of Arabic origin made with almonds and honey or sugar, without which it would just not be Christmas in Spain. There are innumerable variations - chocolate, coconut, praline, etc. - but the oldest and most authentic recipes are those for soft (Jijona) touron, made with ground almonds, or hard (Alicante) touron, made with whole almonds, or served as an ice cream, accompanied by chocolate sauce. The sauce is made not with butter but with olive oil, as it used to be made when cocoa was first brought to Spain from the Americas.
