Globecooking recipe : Turrón de Jijona crème dessert (Spain)

This was such a simple yet delicious dessert that I'll have to have another go using different flavours.

It used one ingredient from my Spanish-themed Kitchen Trotter box (click through for my unboxing post) - a bar of Turrón de Jijona. I've had turron before and it was like soft nougat, but this one had a completely different texture. It's crumbly but slightly oily so you break pieces off and rub it between your fingers as if you were making breadcrumbs. I wasn't keen on the greasiness on my fingers but the flavour was lovely and it's perfect for melting into the cream.

Turrón de Jijona crème dessert 

ingredients :

150 g turrón de Jijona nougat

300ml milk

220ml full fat liquid crème fraîche (or single cream)

30g sugar

2 egg yolks

Crumble the nougat into a saucepan.

Add the cream and milk and whisk together over a gentle heat. Keep whisking non-stop until it starts to boil then turn off the heat and keep whisking until it is totally smooth.

In a bowl, whisk together the egg yolks and sugar until it turns pale and creamy.

Gradually add the egg yolks to the creamy mixture. Put back on the heat and cook for 5-10 minutes, making sure it doesn't boil, until it is thick and creamy.

Pour into bowls and leave to cool, then chill in the fridge for at least two hours.

You could sprinkle some crumbled praline or chocolate on top, but it's already delicious on its own.

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Fancy trying a Spanish feast? Then how about some of my other Spanish recipes :

Chicken & Chorizo Paella

Crème Catalane

Cuttlefish Ink Paella
Dulce de Membrillo

Gazpacho Ajo Blanco
Gazpacho Manchego de Mera

Green Pepper & Caballitas Tapas

Horchata de Chufa (Tigernut Milk)

Patatas a lo pobre (poor man's potatoes)
Patatas Bravas

Solomillos de cerdo con Pedro Ximénez (filet mignon with vegetable rice)
Spanish Chicken Calzone