Name: Millefeuille of crunchy hazelnut nougat and EVOO nougat crunch
Ingredients: 2 pots vanilla ice cream; 1 tablet nougat of hazelnut brittle (can be made at home with hot caramel and hazelnuts on a silicone sheet.); 1 tablet dark chocolate (hedging); Whole milk; Orange (fresh zest); Extra virgin olive oil - Castillo de Canena Arbequino Family Reserve

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receta de milhojas de crocante de turrón de guirlache

Christmas Menu: Recipe of hazelnut nougat nougat crunchy millefeuille and chocolate sauce.

Ingredients

2 pots vanilla ice cream
1 tablet nougat of hazelnut brittle can be made at home with hot caramel and hazelnuts on a silicone sheet.
1 tablet dark chocolate hedging
Whole milk
Orange fresh zest
Extra virgin olive oil - Castillo de Canena Arbequino Family Reserve

Instructions

Let the vanilla ice cream melt so you can work with it.
Crush the nougat in large pieces in a mortar.
In a long mould, alternate layers of ice cream and nougat, put the mould in the freezer. Take out 10 minutes before eating.
Prepare in a sauce pan the chocolate pieces, the grated orange zest and 2 tablespoons of AOVE Castillo de Canena Reserva Familiar Arbequina.
Add very hot milk.
Stir until the sauce takes consistency.

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