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Turrón mousse

Turrón is widely available online or in Spanish shops.

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04 SEPTEMBER 2009

Ingredients (Serves 4)

  • 24 golden raisins
  • 4 tablespoons PX sweet sherry
  • 2 whole free-range eggs, separated
  • 4 tablespoons double cream
  • 150g soft turrón blando

Method

The day before you want to serve the mousse, put the raisins in a bowl with the PX sherry to marinate overnight. The next day, drain the fruit, reserving the sherry.

Use a food processor to cream together the egg yolks, double cream, sherry and turrón. Beat the egg whites until they form stiff peaks, then fold into the turrón mixture.

Put 4 raisins each into the bottom of four wine glasses. Divide the mixture between the glasses and chill for a minimum of 6 hours.

Decorate each glass with two raisins and serve with caramelised almonds if you wish.

Seasonal Spanish Food by Jose Pizarro, published by Kyle Cathie, £19.99

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