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Recipe: White chocolate brownie and nougat ice cream

To sweeten a snack or breakfast we have prepared a delicious recipe selecting two delicious ingredients from our gourmet range; White Chocolate with Extra Virgin Olive Oil, Hazelnuts and La Chinata Truffle and Nougat Cream with Extra Virgin Olive Oil. We are going to make our own white chocolate brownie and nougat ice cream.


On the one hand, the White Chocolate with Extra Virgin Olive Oil, Hazelnuts and La Chinata Truffle is a sweet and light snack made with our best Extra Virgin Olive Oil, to which we have added an intense and delicate brushstroke of Black Truffle and we have added a crunchy and sweet touch, very balanced, with a selection of hazelnuts.

On the other hand, the Nougat Cream with EVOO is made with 95 percent nougat, combined with a selection of delicious almonds, EVOO, cinnamon, lemon zest and sugar. Sweet and creamy, it is perfect for breakfast or a snack, as well as for use in pastry recipes such as this White Chocolate Brownie and Nougat Ice Cream.

Preparation of the brownie

We beat two eggs, 65 grams of sugar and a teaspoon of vanilla essence with the rods, well beaten until it doubles its volume. In another container, we melt a tablet of White Chocolate La Chinata along with 35 grams of Extra Virgin Olive Oil and add it to the previous mixture. Next, we add 85 grams of flour and half a teaspoon of chemical yeast. We remove until we get a homogeneous mixture and pour into a suitable mold and with baking paper to be able to detach it better. Bake at 180 degrees for 25 or 30 minutes and let cool before unmolding. To serve, we recommend dusting with a little icing sugar.

Elaboration for the nougat ice cream

To make this delicious nougat ice cream we will use an ice cream maker, if you don't have one you can do it by hand, stirring every hour to prevent the ice cream from crystallizing. Heat 150 grams of milk with 200 grams of cream, add an egg white and temper, in another container mix the egg yolk with two tablespoons of Honey La Chinata and add it to the saucepan of milk and cream along with a jar of La Chinata Nougat Cream, we keep on the fire for a few minutes without stopping stirring until it thickens a bit and we reserve it until it cools before putting it in the fridge. All that remains is to wait for it to be very cold and go to the fridge to taste a delicious nougat ice cream.


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