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Touron ice cream (ice cream made with two nougats) with chocolate sauce Recipe
Flavors of Spain
Total time: more than 2 hours
Prep. time: 20 minutes
Freezing time: 8 to 12 hours
Cooking time: A few minutes
Oven temperature: 200°C / 400°F
Difficulty: Easy
Chef's Note
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.
Ingredients
- 150 g (3/4 cup) sugar
- 4 Tbsp. water
- 6 egg yolks + 3 egg whites
- 150 g / 5 oz. soft (Jijona) nougat - see almond
- 2 Tbsp. Malaga wine
- 200 ml / 3/4 cup liquid cream
- 75 g / 2 1/2 oz. hard (Alicante) nougat - see almond
Sauce
- 200 g / 7 oz. dark chocolate
- 2 Tbsp. extra virgin olive oil
- 1/2 Tbsp. water
Method
- Roughly break up the Alicante nougat.
- Butter a 500 ml / 2 cup 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.
Chocolate sauce
- Melt chocolate with water on the top of a double boiler.
Gradually whisk in olive oil.
Sommelier
A vin doux naturel from the Roussillon (France)
More recipe ideas
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With the special collaboration of Spanish Department of Foreign Affairs and Spain Gourmetour
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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