This recipe is a tried and tested favourite which I can’t resist bringing out every Christmas as it’s simple, effective and delicious. It comes from an old colleague of mine, Josep Carbonell, and is a lovely alternative to traditional heavy Christmas desserts – and it is available at our restaurants!
It is made with turrón de Jijona, or turrón blando, which is a soft type of turrón a bit like nougat (the hard, brittle type is called turrón de Alicante or turrón duro). Buy the best quality – suprema – soft version, which contains a minimum of 60 per cent almonds.
The eggs in this recipe are not cooked, so make sure they are free range, very fresh and from a reputable source.
As the recipe uses Pedro Ximinez sherry an obvious pairing for this dish would Pedro Ximinez. This dark, sweet sherry is like drinking liquid raisins – an absolute treat!
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.
24 golden raisins
4 tablespoons PX sweet sherry
2 whole free-range eggs, separated
4 tablespoons double cream
150g soft turrón blando