IT CONTINUES BEING "THE KING" (3 PART)

If we talk about nougat, we all come to mind the classics: soft nougat and hard nougat. But there is much more, today we can find in the supermarket shelves any flavor that comes to mind. From the yolk, to the coconut or chocolate, there are many variants.

NOUGAT

If we talk about types of nougat, strictly there are only two: hard and soft. Within this classification, when we hear about the nougat denomination of jijona (soft texture), it is because they are inside the PGI (protected geographical indication) that, in addition, is certified by the jijona regulatory council.

These two varieties are the true protagonists of Christmas as far as sweets are concerned. They are made with a dough obtained by cooking honey and sugars with or without egg white, with the addition of toasted, peeled or skinned almonds. They differ by:

TURRÓN DE JIJONA:

• It is a variety of soft texture nougat, peeled almonds and toast, honey, sugar and egg white. The toasted almonds stand out until the right roasting point is reached, followed by the cooking of sugars and honey to the point of ball in the "cocedoras". It is followed by a process of grinding and refining followed by a second firing in the so-called "boixets".

TURRÓN DE ALICANTE:

• Its texture is hard and is made with peeled and toasted almonds, honey, sugar, egg white and wafer. Follow the aforementioned process for jijona nougat until getting the so-called "bag point". Here, the mass obtained passes an approximate time of 45 minutes of waiting, and then, when the master turronero endorses it, the almond is added.

steemit.com/@agatapant

steemit.com/@ross1977

Chic @ s I hope you like my posts that I publish, and that you vote and tell me and follow me I hope you thank you ... chaoo