If you’re looking to impress your guests with a light yet indulgent dessert, this Mousse de Turron is the perfect choice. Combining the creamy richness of Turron de Jijona with airy whipped cream and egg whites, this mousse is as easy to make as it is delicious. Follow this step-by-step recipe to create a dessert that’s sure to be the star of your table.
Ingredients
- 1 egg (at room temperature)
- 100 g heavy cream (cold)
- 100 g Turron de Jijona (soft nougat)
- 15 g sugar
- 50 g milk
- 2 sheets of gelatin
Step-by-Step Instructions
Prepare the Gelatin: Soak the gelatin sheets in cold water for a few minutes until they soften. This ensures they dissolve evenly into the mousse.
Separate the Egg: Separate the egg yolk from the white. Beat the egg white until stiff peaks form, then place it in the refrigerator to keep it cold.
Whip the Cream: Use a cold bowl to whip the heavy cream until it holds its shape. Be careful not to overwhip it, and set it aside in the fridge.
Beat the Egg Yolk and Sugar: In a separate bowl, beat the egg yolk with the sugar until the mixture triples in volume and turns pale yellow.
Melt the Gelatin with Milk: Warm the milk gently (without letting it boil) and dissolve the softened gelatin sheets in it. Add the turron to the milk and blend the mixture with a hand blender until smooth.
Combine the Turron Mixture with Egg Yolk: Transfer the turron mixture to a large bowl and gently fold in the beaten egg yolk mixture, using circular motions to keep the mixture light and airy.
Incorporate the Whipped Cream: Gradually fold the whipped cream into the turron mixture with a spatula, using gentle, sweeping motions to maintain the mousse’s volume.
Add the Egg Whites: Finally, fold the stiff egg whites into the mixture, continuing with the same gentle motions until everything is fully combined.
Chill the Mousse: Spoon the mousse into serving cups or bowls and refrigerate for at least 4 hours, or until the mousse is fully set and chilled.
Serving Suggestions for Mousse de Turron
Classic Garnish: Sprinkle crushed turron or chopped caramelized almonds on top for added crunch and a beautiful presentation.
Whipped Cream Touch: Add a dollop of whipped cream and a drizzle of honey or chocolate sauce for a luxurious finish.
Festive Flair: Garnish with edible gold flakes, a cinnamon stick, or a sprinkle of cocoa powder to elevate its festive appeal.
Fruity Pairing: Serve with fresh berries like raspberries or strawberries to balance the sweetness with a hint of tartness.
Serve with Coffee or Liqueur: Pair the mousse with a strong espresso or a sweet dessert liqueur like Amaretto for a perfect end to your meal.
Tips for a Perfect Mousse de Turron
- Handle the Gelatin Carefully: When dissolving the gelatin in warm milk, ensure the milk doesn’t reach a boil. High heat can deactivate the gelatin’s setting properties, leaving you with a runny mousse.
- Serve with Style: Serve the mousse in individual cups for a fun and convenient presentation, or opt for a large bowl to share at the table. Individual servings add a touch of elegance and are easier to handle.
- A Recipe for Leftover Turron: If you have leftover turron from the holidays, this mousse is the perfect way to use it up. It’s an excellent recipe for repurposing festive treats while creating a fresh and delicious dessert.
- Prepare in Advance: These mousses store beautifully in the fridge, making them a fantastic make-ahead dessert. Prepare them a day in advance to reduce stress and serve them chilled for the best experience.
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