This recipe comes from an old colleague of mine, Josep Carbonell, and is a lovely alternative to the traditional heavy Christmas desserts.
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. Not this one.) 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.
- 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.
Seasonal Spanish Food by Jose Pizarro is published by Kyle Books, priced £19.99. Photography by Emma Lee.
- 24 golden raisins
- 4 tablespoons PX sweet sherry
- 2 whole free-range eggs, separated
- 4 tablespoons double cream
- 150g soft turrón blando