The new turrón with a surprising ingredient you have to try this Christmas made by a famous chef
The Spanish Christmas sweet will be made from plankton and is created by a renowned Spanish chef of the sea
Ángel León has joined fellow renowned chefs Albert Adrià, Jordi Roca and Quique Dacosta to create a revolution in the world of sweets with a brand new line of turrón ready for the Christmas period.
Turrón is a kind of bar of nougat that is traditionally made using almonds and is most typical at Christmastime in Spain.
The brand-new line is inspired by the culinary background of each of its four creators. That is why the chef Ángel León from El Puerto de Santa María in Cádiz has set out to create the first plankton flavoured turrón.
This nougat will be the world’s first to use plankton in its preparation. The use of plankton has run throughout the chef's cuisine in the past and has now taken a new form with its use in sweets.
These marine microorganisms have been worked into truffles and together with caramel and chocolate has gone to create the casing of the turrón. This unique and radical ingredient has been created to bring the taste of the sea into the world of sweet and sugary delights.
They haven't stopped there, though, as Ángel León has also created a Moroccan lemon turrón, inspired by the culinary heritage of Andalusian cuisine. The main ingredient is Moroccan lemon, cooked in brine, which when fermented acquires a salty and citrusy touch.
Finally, an Anise cake turrón has also been created by the chef who was inspired by the tradition of eating olive oil cake with anise in the south of the country where it is so popular.
Meanwhile, chef Quique Dacosta has taken a new radical approach to the creation of a new turrón. The chef's nougat will be made from caramelised pine nuts, Almond praline, wafers and pine candy.
Quique Dacosta's nougat has been inspired by the aroma of Mediterranean pine, bathed by the calm and deep waters of the Levant. It has an aromatic flavour of pine resin, fused with pine nuts and pine candy. It is a turrón with crunchy elements with a chocolate coating and green touches of mint powder inspired by the black pine.
Moreover, Quique Dacosta will create a rice and saffron flavoured turrón where creamy almond praline is infused with saffron, orange caramel with orange blossom and crunchy rice. Finally, a lovely carob one has been created by perfectly combining the carob marzipan with a coffee praline and covered with a carob topping.
Famed chef Jordi Roca has taken a different route into the world of nougat by creating turrón inspired by the Manzana de Feria dessert from Celler de Can Roca. Made with a crunchy almond praline, sour apple caramel, apple ganache and vanilla crunch with a Breton sabre.
The chef has also created a Lactic Turron inspired by Jordi Roca's lactic dessert and a gingerbread one inspired by the typical Christmas gingerbread cookies with pieces of frosted cookies.
Finally, chef Albert Adriá has created a delicious assortment of nougat creams made with the best selection of nuts, to be combined with exquisite and crunchy artisanal neulas.
So, whatever your taste, you are sure to find a sweet Christmas snack this year that will suit your palate with this wide range of masterfully crafted nougats and turrones by world-renowned chefs.
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