September 04, 2009 - 16:44 BST hellomagazine.com Turrón mousse GALLERY 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