One of the finest turron mousse recipes. It resembles a creamy nougat. Very tasty!
Ingredients for approx. 500 g mousse:
165 g soft almond turron
30 cl cream (ice cold)
6 cl full milk (ice cold)
3 egg yolks
2 tbsp icing sugar.
4 cl sugar syrup (density 1.26 = 1 part water to ±1.5 part sugar)
2 gelatin sheets
For the whip cream, put a metal mixing bowl in the freezer for 30 minutes, before starting. If you prefer not to wait, fill a bowl with 2 hands of ice cubes with some water. Put the metal mixing bowl over the ice cubes.
Pour in the cream, milk and beat with hand mixer at highest speed. Add the 2 table spoons of icing sugar and continue mixing until very thick and creamy. Stop beating otherwise it may turn into butter. Put the whip cream in the refrigerator.
Let the gelatin sheets soak in cold water for about 10 minutes.
Using a fork, break the turron (must be at room temperature) apart until granulated. Add some whip cream from the frig and mash until it's a thick paste.
In a bain-marie, beat the egg yolks energetically with sugar syrup. Keep beating until thick. Add the softened gelatin sheets and dissolve. Take it off the bain-marie and continue beating until almost cold. You should now have a pale yellow, consistent cream.
Add the yolk cream to the turron paste and lightly mix using a whisk.
Scoop the whip cream over the turron. Fold from under to over, toward the center, until you have a homogeneous mousse. Refrigerate!
Tools used: Whisk, metal mixing bowl, hand mixer, silicone spatula, sieve.