Add nougat to your recipe and succeed

Some say that cooking is an act of loveand even more so in a context where a lunch or dinner is equivalent to moments of happiness with your loved ones.

It is customary to gather around a good rice dish, a barbecue or a any traditional dish where taking care of the ingredients will bring you closer to success.

Our recommendation today is nougata product that we know very well and that you can buy at any time of the year, even in the summer. online in our shop to be shipped to your beach house or to the mountains.

Who doesn't like nougat?

Its unique flavor, based on natural ingredients such as almonds and honey, combines easily with a multitude of sweet and savory preparations.

Ice creams, creams, cakes or even salads, puff pastries and canapés find in nougat a flavor that, for sure, will make you succeed.

But not just any nougat is enough to achieve success. The nougat in your recipes must have the seal of quality endorsed by the Regulatory Council IGP Jijona and Turrón de Alicante.

I'm sure it's not hard for you to think of several recipes with nougat but we propose a savory recipe to make a difference: Foie and nougat mousse.

Did you know that foie gras is one of the four aces of world gastronomy, together with caviar, truffles and Iberian ham?

Well, if, in addition, it is merged with another great reference as the Jijona nougat the result is deliciously incredible 😍.

Let's get to the recipe! Take note of the ingredients, for 4 people:
- 250 gr of fresh duck foie
- 100 gr of nougat Jijona IGP
- ½ handle
- 5 Maria cookies
- 5 sheets of gelatin
- 10 raspberries
- 15 blueberries
- 1 mint leaf
- Butter
- One tablespoon of olive oil
- Salt
- Pepper

The first thing to do is to soak the gelatin in cold water. Crumble the cookies, then peel and dice the mango.
Reserve these ingredients and wash the fruits of the forest and chop the Jijona IGP nougat.

Next, cut the foie into slices, season with salt and pepper and grill for a few seconds with a little olive oil. We beat the foie with the gelatin and grind it until we obtain a homogeneous mass.
Add the Jijona nougat to the resulting cream and grease some molds with butter.

Fill them with the cream and let them cool in the refrigerator.

After the time has elapsed, unmold and coat with the crumbled Maria cookies.
All that remains is to plate, decorating with the mango, berries and mint.

Enjoy your meal!