This would be an incredible dessert after my Spanish Tortilla and in fact both recipes were taught to me by one of my favourite chefs Jose Pizarro who used to run Brindisa in Borough Market and now had the highly successful Jose in Bermondsey Street.
150 Gram, chopped to chunks
2 Tablespoon (Almond liquor)
1 Teaspoon (FOR GARNISHING)
1. Cut the Turron into manageable chunks.
2. Separate the egg into yolk and white.
3. Soak the raisins in Amaretto for a few hours.
4. Beat the egg white till it forms stiff peaks.
4. In a blender add Turron, double cream, egg yolks and the amaretto-raisin juice. Do not use the raisins here. Blend it for 30 seconds or till it forms a smooth paste.
5. Pour the Turron mixture into the egg whites. Fold in the egg whites gently into the mixture till incorporated.
6. Pour this into a jug.
7. Take a serving glass. Put a spoonful of amaretto soaked raisins. Pour the Turron-egg white mixture over it to fill half of the glass. Put it in the fridge for a few hours to chill.
8. Serve the Turron mousse garnished with caramelized almonds.