This recipe is still step by step with Thermomix and enjoy a delicious soft nougat from Jijona with chocolate, an original delight of Spanish gastronomy and an ideal dessert to share and give at Christmas.
| 🚻 1 Comment | 🕘 15m | 🍵 Postre | 🤯 Difficulty |
| Soft jijona nougat ingredients with Thermomix: |
| 130 grams of sugar 300 grams of roasted almond 50 grams of chocolate to melt 30 grams of honey |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Soft jijona nougat ingredients with Thermomix:
1. We put the sugar in the glass and glaze at turbo speed, until we see that the cubilete glass is tarnished, open the lid and add the roasted almonds and crush along with the glasses sugar about 25 seconds at turbo speed.
2. Add to the glass the white coverage chocolate and honey and mix 2 minutes 50º, speed 6 or 7, helping us with the spatula all the time.
3. We take out the mass of the glass, removing the blades and helping us with the spatula and put it on a plastic on the table (this is how the presenter did).
4. we kneaded (she collected the peaks of the plastic square up and was pressing the dough with her hands) when the dough was amalgamated, she threw it into the mold and here is the ingenious trick, they used a tetrabrik of milk cut to mold The length and thickness of the thickness that we want the tablet, poured the dough into that mold, flattened it with the help of the spatula, although it says that if we have something heavier and stronger better.
5. You cover with film paper and put a weight on top.
6. They said that both mazapanes, as a rajalmendra and jijona, the more rest, than to do it now to have it ready at Christmas, that is, 1.5 or 2 months.
