Have you binged on nougat this Christmas, and you still have plenty of it? Do not throw it away! You can use it to prepare delicious recipes and you will also save money on other ingredients.
Today the Christmas holidays in Spain officially end, and it’s time to take a look at the pantry. What can we do with the leftover nougat?
The shortage of nougat in the supermarkets of previous years and the old popular saying: “better than over, to miss“, surely they have managed that you still have a few nougat tablets at home.
Perhaps you have tired of eating it in pieces, and you are tempted to dispose of it, throw it away or give it away. Before doing so, we suggest you 7 simple desserts with nougat to take advantage of Christmas leftovers.
They are simple desserts to carry out, which also combine perfectly with nougat, by providing sweetness and texture.
You will save money because you will not have to add oil or almonds.
Take a look at these simple recipes with nougat.
Nougat ice cream
- 200 grams of Jijona nougat
- 200 ml of liquid cream to whip
- 200 ml whole milk
The nougat ice cream it is delicious and very easy to prepare, as explained to us Divine Kitchen.
Just have to put all the ingredients in a blender glass: nougat, milk and cream.
We beat for a while until we get a uniform mixture.
We put the mixture in a mold, cover it with plastic wrap and leave it to rest for a few hours in the freezer.
It can be decorated with whipped cream or crocanti almonds.
Nougat cake
- 150 grams of soft nougat (from Jijona)
- 3 eggs
- 120 grams of sugar
- 1 yogurt
- 230 grams of flour
- 1 sachet of yeast
- 125 ml olive oil
- 100 ml of orange liqueur
- 3 tangerines
This cake that Hogarmanía proposes is very simple to make.
It’s actually like the cake of a lifetime, but adding the nougat as an extra ingredient, which will have to crumble well with the blender.
Here you have the Step by Step.
Nougat flan
- 280 grams of soft nougat
- 480 grams of cream 35% mg
- 5 large eggs
- 5 tablespoons of sugar
- 5 tablespoons of sugar for the caramel
Beat the eggs together with the sugar and add the crumbled nougat.
When everything is undone, add the cream and beat.
We preheat the oven to 180º, heat up and down. Fill a large tray with water with 3 fingers of water and add the flaneras inside with the flan, to cook them in a Bain Marie.
We bake approximately 25 minutes. You have more detailed instructions here.
Nougat cream
- 200 grams of soft almond nougat (Jijona)
- 250 ml milk
- 250 ml whipping cream
- 4 tablespoons of brown sugar
- 2 tablespoons cornstarch
In a saucepan we put the cream, a little milk and the sugar, and we put it on the fire until it is hot (without boiling).
We mix the rest of the milk with the cornstarch.
When the saucepan is cooking add the nougat, and beat with the blender.
We put it back over medium heat, add the milk with cornstarch, and do not stop stirring until it thickens.
We serve it in glasses, wait for it to cool, and put it in the fridge for a few hours.
Nougat cake
- 250 grams of Jijona nougat
- 500 ml whipping cream
- 2 eggs
- 100 ml milk
- 8 gelatin sheets
- 1 sheet of sponge cake
- 30 grams of crocanti
The Web The Furniture proposes this recipe with nougat.
Separate the whites from the yolks. Put the yolks with the crumbled nougat and half of the cream, beat it and store in the fridge.
Soak the gelatin in cold water for 5 minutes and drain.
Add the gelatin to the hot milk, and dissolve. Then add the nougat smoothie from the fridge.
Whip the cream, add the above, beat the whites until stiff, and add.
Place the cake base in a mold, pour the mixture on top and put it in the freezer for 12 hours.
Let it rest for 2 hours in the fridge, out of the freezer, before serving.
Nougat and apple cappuccino
- 150 grams of Jijona nougat (soft)
- 1 apple
- 2 tablespoons of soluble coffee
- 12 roasted coffee beans
- 200 ml whole milk
- 1 teaspoon of brown sugar
- Water
Recipe devised by Homemania.
We peel the apple, remove the core and cut it into cubes.
We put the apple, a jet of water and the white nougat in a saucepan. Cook for 3 or 4 minutes, mixing everything. Serve it in two glasses.
Mix the soluble coffee with the milk. If you have a plunger coffee maker you can make it emulsify, but it is optional. Pour it into the glasses.
Crush the coffee beans, mix them with the sugar, and sprinkle over the glasses.
Nougat mousse
- 1 egg
- 100 grams of whipping cream
- 100 grams of soft nougat
- 15 grams of sugar
- 2 gelatin sheets
- 50 grams of milk
We hydrate the gelatin sheets in cold water, we mount the white to the point of snow, and in another separate container, the cream.
In the hot milk we undo the gelatin, add the nougat, and beat with the mixer. Besides we also beat the yolk with the sugar.
We mix the nougat with the yolk, the cream and the white (in this order), and we mix with a spatula.
It only remains to put it in the fridge and serve it cold. You have more instructions here.