Turron
A Spanish nougat confection made with almonds, honey, sugar and egg white. The almonds are toasted in the Cooking Chef before adding into the nougat mixture. The result is a rich and delicious treat.<...
This recipe is prepared with:
Ingredients
250 g almonds, blanched
1 egg white
pinch salt
150 g runny honey
150 g caster sugar
Instructions
STEP 1/6
Grease the loaf tin and line with parchment paper.
Cut two pieces of edible paper the same size as the base of the tin.
Line the tin with one piece and reserve the other.
Lift the Cooking Chef head and fit the heat shield.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the machine.
STEP 2/6
Gradually add almonds into the Food Processor bowl.
Pulse until roughly chopped.
Remove the Food Processor bowl from the machine.
Attach the Cooking Chef bowl to the machine, fit the Stir Tool.
Transfer the chopped almonds into the Cooking Chef bowl, fit the splashguard.
Cook at 180°C on speed stir 3 for 15 minutes.
Once roasted, transfer the almonds onto the baking tray.
Leave to cool.
STEP 3/6
Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool.
Attach the Cooking Chef bowl to the machine.
Add egg whites and salt into the Cooking Chef bowl.
Mix on speed max for 2 minutes until soft peaks appear.
Transfer the contents of the Cooking Chef bowl into the small bowl.
STEP 4/6
Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool.
Attach the Cooking Chef bowl to the machine.
Add honey into the Cooking Chef bowl.
Cook at 98°C on speed stir 1 for 2 minutes until very runny.
While the machine is running, gradually add sugar into the bowl.
Cook at 120°C on speed stir 1 for 3 minutes.
While the machine is running, gradually add the contents of the small bowl (egg white) into the bowl.
Cook at 120°C on speed stir 1 for 1 minute.
Fit the splashguard.
Cook at 120°C on speed max for 2 minutes.
Mix on speed max for 8 minutes.
STEP 5/6
Working as quick as you can, remove the Whisk Tool, fit the Stir Tool.
While the machine is running, add the chopped toasted almonds into the Cooking Chef bowl.
Mix on speed min for 1 minute 30 seconds.
Scrape the nougat mixture out of the bowl into the loaf tin.
Put the second piece of edible paper on top.
Lay a larger piece of greaseproof paper on the top.
Press down to distribute the mix evenly (you can use a thick book to do that).
Leave to cool for at least 4 hours or overnight if possible.
STEP 6/6
To serve
Cut into 2 cm cubes to serve.
Edible rice paper is used on the top and bottom of this confection and is available to buy online.
It is necessary to soak the mixer bowl and bowl tools in hot soapy water immediately after making this recipe to remove the remaining nougat.
Turron
A Spanish nougat confection made with almonds, honey, sugar and egg white. The almonds are toasted in the Cooking Chef before adding into the nougat mixture. The result is a rich and delicious treat.<...
Ingredients
250 g almonds, blanched
1 egg white
pinch salt
150 g runny honey
150 g caster sugar
Instructions
STEP 1/6
Grease the loaf tin and line with parchment paper.
Cut two pieces of edible paper the same size as the base of the tin.
Line the tin with one piece and reserve the other.
Lift the Cooking Chef head and fit the heat shield.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the machine.
STEP 2/6
Gradually add almonds into the Food Processor bowl.
Pulse until roughly chopped.
Remove the Food Processor bowl from the machine.
Attach the Cooking Chef bowl to the machine, fit the Stir Tool.
Transfer the chopped almonds into the Cooking Chef bowl, fit the splashguard.
Cook at 180°C on speed stir 3 for 15 minutes.
Once roasted, transfer the almonds onto the baking tray.
Leave to cool.
STEP 3/6
Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool.
Attach the Cooking Chef bowl to the machine.
Add egg whites and salt into the Cooking Chef bowl.
Mix on speed max for 2 minutes until soft peaks appear.
Transfer the contents of the Cooking Chef bowl into the small bowl.
STEP 4/6
Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool.
Attach the Cooking Chef bowl to the machine.
Add honey into the Cooking Chef bowl.
Cook at 98°C on speed stir 1 for 2 minutes until very runny.
While the machine is running, gradually add sugar into the bowl.
Cook at 120°C on speed stir 1 for 3 minutes.
While the machine is running, gradually add the contents of the small bowl (egg white) into the bowl.
Cook at 120°C on speed stir 1 for 1 minute.
Fit the splashguard.
Cook at 120°C on speed max for 2 minutes.
Mix on speed max for 8 minutes.
STEP 5/6
Working as quick as you can, remove the Whisk Tool, fit the Stir Tool.
While the machine is running, add the chopped toasted almonds into the Cooking Chef bowl.
Mix on speed min for 1 minute 30 seconds.
Scrape the nougat mixture out of the bowl into the loaf tin.
Put the second piece of edible paper on top.
Lay a larger piece of greaseproof paper on the top.
Press down to distribute the mix evenly (you can use a thick book to do that).
Leave to cool for at least 4 hours or overnight if possible.
STEP 6/6
To serve
Cut into 2 cm cubes to serve.