Cinnamon Chips with Crema De Turron Dip and Strawberries

Another product i picked up from hedonia inspired this recipe.

Ingredients : (6 servings)

Cinnamon Chips:
-10 gluten free tortillas
-100g of melted butter
-70g of sugar
-1 tbsp of cinnamon

Crema de Turron Dip:
-150g of Vincens Turron duro de Almendra, chopped
-120ml of milk
-200ml of heavy cream
-2 or 3 tbsp of sugar
-Optional: 50ml of butterscotch sauce

To serve:
-Diced Strawberries

Ingredients : (6 servings)

Cinnamon Chips:
-10 tortillas
-100g of melted butter
-70g of sugar
-1 tbsp of cinnamon

Crema de Turron Dip:
-150g of Vincens Turron duro de Almendra, chopped
-200ml of milk
-200ml of heavy cream
-2 or 3 tbsp of sugar
-Optional: 50ml of butterscotch sauce

To serve:
-Diced Strawberries

Instructions :

Cinnamon Chips:
-Preheat the oven to 180°C, line a tray with parchement paper.
-Brush tortillas with melted butter and sprinkle with cinnamon sugar.
-Cut into wedges and bake for 10 mins.

Crema de Turron:
-Pulse the turron until it’s pulverized, in a thermomix or a food processor.
-In a pot, put the pulverized turron, the milk, the cream and the sugar (&the butterscotch sauce if you’re using it).
-Stir on medium low heat until it starts boiling.
-Take off the heat and let cool for 15 min.
-Serve with cinnamon chips and diced strawberries.

PS: if you have some turron dip left you can add about a tablespoon of cornstarch-milk to it and chill it two hours in the fridge, for a custard type dessert.

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