A Spanish sweet

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Spain is not a country renowned for its desserts – the buck usually stops at crème catalane, the Spanish version of the French classic crème caramel. Spanish food is so astoundingly good this seems markedly odd, but I guess we’ll just have to accept it and satisfy ourselves more often with croquetas and jamon.Interestingly though, Spanish chefs in this country have turned to desserts to satisfy our English love of all things sweet. This recipe for turrón mousse comes from my great friend Jose Pizarro, head chef at Brindisa in London’s famous Borough Market. His book, Seasonal Spanish Food is due out soon and definitely one to look out for.

Turrón is widely available online or in Spanish shops. There are two basic types of turrón (almond candy): turrón de Jijona, or turrón blando, which is so soft it is almost like a paste and it sticks rather deliciously to the roof of one’s mouth; and turrón de Alicante or turrón duro, which is hard but brittle. For this recipe, make sure that you buy the best quality – suprema – soft version, which contains a minimum of 60 per cent almonds.

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

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