Cream and walnut nougat

• Boil the first amount of sugar and cream.
• At the same time heat the second amount of sugar and cream until it reaches 115 ºC (a slighty stringy syrup is obtained ).
• Put  the almond and the first mixture of cream and sugar into the food mixer.
• Mix well .10% of the powdered almond can be replaced by milk powder.
• Afterwards, gently add the other mixture until it caramelises.
• Lemon and vanilla are added after the liquid ingredients.
• Beat until it thickens a bit and it doesn’t stick to your hands.
• Add the walnuts and stir until they are integrated into the mixture.
• Remove and shape.
• Press well and let it rest for at least 24 hours.

Notes

• To decorate,  cover with the chocolate coating or make  some lines  on the surface
• Chopped walnuts can also be added on top.