A José Recipe

Turrón Mousse

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Serves 4

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