Catalan cream nougat with thermomix

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7 June, 2022

Catalan cream nougat with thermomix

And we continue with the nougat, in this post, we will show you one that you cannot miss, Catalan cream nougat with thermomix, this variety has a silky texture and an irresistible almond flavor that is truly unmissable.

So surprise your guests with this new way of presenting Catalan cream and show off in the kitchen this Christmas.

Catalan cream nougat with thermomix

People

Cooking time:

25 minutes

Total Time

25 minutes

Kitchen

Spanish

Category:

desserts with thermomix Recipes with Thermomix for Christmas

Ingredients of Catalan cream nougat with thermomix

300 grams of raw almonds
300 grams of sugar
130 grams of cooking or whipping cream
pinch of cinnamon
Zest 1/2 lemon (or essence drops)
Zest 1/2 orange
A few drops of liquid vanilla (or sugared)
4 egg yolks (size L, without any white)
sugar for sprinkling
Peppermint or peppermint leaves (optional)
Some red fruit (optional)

Preparation of Catalan cream nougat with thermomix

Place the raw almonds to be crushed in the Thermomix bowl, program.
15 seconds / Speed 5 – 10
Reserve the crushed almonds in a separate container.
Then, in the same glass of the thermomix, it is not necessary to wash it, add sugar and cream, remove the beaker from the program lid.
10 minutes / Speed 2
Immediately, add the lemon and orange zest, cinnamon and vanilla through the mouth of the Thermomix bowl, program.
No time / Speed 3
Likewise, with the thermomix still moving, add the egg yolks one by one.
Once the yolks have been incorporated, add the crushed almonds in the same way.
Cover with the cup and program.
10 minutes / Varoma temperature / Speed 4
It should be a thick and homogeneous cream, if you notice that it is somewhat light, remove the cup and program again.
2 minutes / Varoma temperature / Speed 4
Pour the mixture into the lightly greased nougat mold to facilitate unmolding.
Distribute the mixture well and smooth the surface. Let sit for a couple of hours to cool down and harden a bit.
Unmold and sprinkle enough sugar and caramelize the sugar with a torch.