This recipe is a tried and tested favourite and is a lovely alternative to traditional heavy Christmas desserts.
This recipe is a tried and tested favourite which I can’t resist bringing out every Christmas as it’s simple, effective and delicious. It comes from an old colleague of mine, Josep Carbonell, and is a lovely alternative to traditional heavy Christmas desserts – and it is available at our restaurants!
It is made with turrón de Jijona, or turrón blando, which is a soft type of turróna bit like nougat (the hard, brittle type is called turrón de Alicanteor turrón duro). Buy the best quality – suprema– soft version, which contains a minimum of 60 per cent almonds.
The eggs in this recipe are not cooked, so make sure they are free range, very fresh and from a reputable source.