Jijona nougat panna cotta

And for today, a Christmas dessert! We are going to make a new version of the Italian classic panna cotta, adding a Christmas touch with Jijona nougat. And it is also that it can serve us perfectly as harvest recipe for the Christmas leftovers… if we have a bit of Jijona nougat left over, it's a great option!

We really like this dessert that we can leave it prepared in advanceThis way, it won't steal time in the kitchen on key days when we have the whole family at home waiting to eat. We just have to unmold our panna cottas and decorate them with cocoa powder, it's that easy. Are you up for it?

Jijona nougat panna cotta

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A Christmas version of the classic Italian dessert panna cottta, to which we are going to add Jijona nougat. With this dessert we will put the finishing touch to our Christmas celebrations.

• Irene Arcas

• Kitchen: Italian company
• Recipe type: dessert
• Calories: 300
• Rations: 6

• Preparation time: 3H
• Cooking time: 10M
• Total time: 3:10 p.m.

Ingredients

• 3 gelatin sheets
• 120 g of Jijona nougat (soft nougat)
• 400 g of cream
• 55 g of sugar
• pure cocoa powder to decorate

Preparation

1. We put in a bowl with cold water to hydrate the gelatin sheets.

2. We put the nougat in the glass and crush 5 seconds, speed 7.

3. Add the cream and sugar and program 6 minutes, temperature 90º, speed 4.

4. Now add the well drained gelatin sheets and mix 15 seconds, speed 3.

5. Pour the mixture into 6 flan molds and let it warm. We put in the fridge for 2-3 hours until set.

6. Unmold the panna cottas and sprinkle with cocoa with the help of a strainer.

Source - Cookidoo