- Tiempo de preparación : 20m
- Tiempo de cocción : 0m
- Listo en : 5m
With this recipe, this Christmas you can swap your black sheep of the family badge for the official chef’s hat. Surprising your family was never this easy. This turrón has all the taste and creaminess of coconut combined with the acidity of lemon and the sweetness of mandarins. We’ve also been able to make this recipe vegan, gluten-free and lactose-free by using Buckwheat Cuisine. And as the main ingredient is grated coconut, we’ve gone straight to Frutos del Sol Grated Coconut. Let’s get down to it.
- 150 g grated coconut
- 125 g sugar
- 30 g maize syrup
- 1/4 glass of water
- 4 teaspoons of Buckwheat Cuisine
- 1 teaspoon of lemon zest
- 1 teaspoon of mandarin zest
- 1 teaspoon of vanilla
- 2 teaspoon of lemon juice
- 2 teaspoon of mandarin juice
Pasos a seguir
Put the sugar, the maize syrup and the teaspoon of vanilla in a pan. Bring to the boil quickly, stirring constantly.
Once boiling, turn down to a medium heat and add the zest and the teaspoons of lemon and mandarin juice.
Stir in the grated coconut gradually and mix it in evenly.
When you've mixed in all the coconut, add the teaspoons of Buckwheat Cuisine and carry on mixing and simmering for about 5 minutes. The mixture should be a dense, sticky dough, but it will come away from the sides.
Line a mould measuring about 9 x 20 x 2 cm with baking paper and tip the mixture into it.
Level out the mixture and put it in the fridge until it sets.
Once it's firm, remove the baking paper and serve it.
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