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| INGREDIENTES DEL TURRÓN DE MEIL |
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| ELABORACIÓN DEL TURRÓN DE MIEL |
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Poner a hervir a fuego bajo en un cazo la miel y el vino blanco. Se mantiene a fuego bajo sin dejar de remover hasta tener un jugo espesito similar al almíbar punto de bola. Batimos las 8 claras de huevo a punto de nieve con una pizca de sal. Cuando lo tengamos, empezamos a incorporar poco a poco el almíbar a las claras, sin dejar de remover. Dejamos enfriar. Llenamos los moldes de turrón y colocamos un poco hundidos unos piñones. Dejar que se ponga duro antes de comer. Feliz receta de Navidad. |
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Daniel P. @ 11:27 | comentarios (0) | Links Permanentes
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