This Jijona nougat panna cotta recipe is perfect both to prepare a delicious Christmas dessert and to take advantage of a tablet that has been misled by the pantry. In addition, it is so easy to make that in a very short time we can enjoy a dessert with all the flavor of Christmas.
Before going to the recipe, do you know what a panna cotta is ? In case you don’t fall for right now, I’ll tell you that it is a dessert of Italian origin whose main ingredient is cream. In fact, its name literally means “cooked cream.” It has a texture similar to that of flan but, unlike this, it is not curdled with egg but with gelatin.
To make the Christmas version of the panna cotta I have added to the original mixture of cream, sugar and gelatin a little Jijona nougat , you know, from the soft one. The result is a very creamy dessert with a delicate flavor of the traditional nougat. It is so soft that it goes in alone.
As you will see below, with few ingredients and in a very simple way we can prepare a delicious Christmas dessert with which to surprise our guests. Do you want to know how to make Jijona nougat panna cotta ? Well, I’m telling you right now.
Jijona nougat panna cotta
Can't have nuts or the recipe doesn't quite convince you? In that case, I invite you to take a look at this white chocolate panna cotta , or these cups of panna cotta with pomegranate jelly . Two other proposals that are just as easy to do and delicious.
Ingredients
- 180 g of Jijona nougat (soft)
- 600 g whipping cream
- 80 g whole milk
- 80g sugar
- 6 g of gelatin leaves
Instructions
- Start by soaking the gelatin sheets in cold water. It must be cold because if you put it hot they will fall apart completely.
- On the other hand, finely chop the nougat with a knife until it is crumbled. You can also do it simply with your hands.
- Pour the cream, milk and sugar into a saucepan. Heat it gently, without boiling, until you see that the sugar has melted.
- Now add the crumbled nougat and the well-drained gelatin sheets . Stir a little with a few rods until both ingredients have been integrated.
- As the Jijona nougat usually has almond pieces, we are going to crush the mixture until we obtain a cream with a fine and homogeneous texture. You can use a food processor, a hand mixer ...whatever you prefer.
- Pour the cream into some flane trays or yogurt-type glasses . Cover each mold with some plastic wrap to prevent something from accidentally falling into it.
Refrigerate the panna cotta for at least 3 hours to allow the gelatin to set.
Notes
- This dessert is perfect to leave it prepared the day before . In addition, as it is individually plated, we can calculate much less the quantities to be prepared.
- To give it a more special touch, you can decorate the panna cotta to your liking . There are many possibilities: almond crocanti as you can see in the photo, a little crumbled nougat, cinnamon, some fresh red fruits or coulis.
- If you have chosen some flaneras to make the panna cotta , here is a trick to unmold them . Soak the mold in warm water for a few seconds, then run a small knife along the inside of the walls. Dump the panna cotta onto a plate with a thud and you're done. Enjoy!
- Although to make this dessert it is not essential that you buy the best nougat, the higher the quality of this, the richer the dessert will be
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 403Total Fat 37gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 11gCholesterol 114mgSodium 35mgCarbohydrates 17gFiber 0gSugar 17gProtein 4g