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Xixona Nougat

I finally managed to make Xixona nougat, and it turned out perfect! Ingredients For one 9x21cm bar. 300g toasted and peeled almonds. 160g icing sugar. 90g white chocolate. A small piece of grated lemon zest (just a touch). You'll also need A 9x21cm nougat mold. Sunflower oil for greasing. Aluminum foil for lining.   Method Grease the mold with sunflower oil and line it with aluminum foil... Before you start, get all your ingredients ready and within reach, because this comes together fast. Blitz the sugar together with the lemon zest. Add the almonds and chocolate, and keep blending until the almonds start releasing their oils, as you can see in the photo below... Turn the mixture into the mold without pressing it down. Just give it gentle taps so it settles into all the corners on its own, without packing it in... Pop it in the fridge and leave it alone for 3 to 4 days. Turn it out of the mold and enjoy! Wishing you a lovely and swe...

Mushroom Flans



Ingredients

Makes 6 flans
  • 200g fresh mushrooms.
  • 3 garlic cloves, peeled.
  • 2 shallots.
  • Chopped parsley.
  • 5 or 6 anchovies in oil.
  • 2 whole eggs.
  • 200cc heavy cream (cooking cream).
  • Salt.
  • Freshly ground black pepper.
  • 1 tablespoon butter.
  • 2 tablespoons extra virgin olive oil.

You'll also need:

  • Medium-sized ramekins.
  • Olive oil for greasing.

Preparation

Start by greasing your ramekins with a bit of olive oil.
Sauté the mushrooms, shallots, and garlic (all chopped) with the butter and oil until everything's nicely softened.
Just before taking the pan off the heat, toss in the chopped parsley and season with salt and pepper.
Once it's off the heat, blend everything together with the anchovies, eggs, and cream until smooth.
Divide this creamy mixture among the 6 ramekins...
Cover each ramekin with its lid, or with aluminum foil if you don't have lids, and cook in a water bath for 22 to 25 minutes. Check that the flan has set properly.
Let them cool down, then pop them in the fridge to chill.
Unmold them just before serving.
If you like, finish them off with some thin strips of roasted red pepper and eggplant...

Enjoy!
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