How to make Jijona nougat panna cotta

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 recipe

Jijona nougat panna cotta

Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes

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

  1. Start by soaking the gelatin sheets in cold water. It must be cold because if you put it hot they will fall apart completely.
  2. On the other hand, finely chop the nougat with a knife until it is crumbled. You can also do it simply with your hands.
  3. Pour the cream, milk and sugar into a saucepan. Heat it gently, without boiling, until you see that the sugar has melted.
  4. Now add the crumbled nougat and the well-drained gelatin sheets . Stir a little with a few rods until both ingredients have been integrated.
  5. 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.
  6. 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 1
Amount Per Serving Calories 403Total Fat 37gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 11gCholesterol 114mgSodium 35mgCarbohydrates 17gFiber 0gSugar 17gProtein 4g

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