Orange Turrón Mousse

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Ingredients for 4-6 servings:

7 gelatin leaves, 180 grams of Jijona Turrón, 200 ml milk, 4 tablespoons cognac, 1 teaspoon grated orange zest

, 1 egg, 2 egg yolks, 400 ml heavy cream, 2 tablespoons sugar, 3 oranges, 1/4 liter orange juice, 1 teaspoon lemon juice

Instructions

  1. Soak 5 gelatin leaves. Dissolve the turrón in a little milk.
  2. Add the remaining milk, cognac, and grated orange zest.
  3. Heat until a homogeneous mixture is obtained. Add the egg and egg yolks.
  4. Dissolve the gelatin into this mixture. Refrigerate until it thickens.
  5. Whip the cream and add it. Let cool. Soak the remaining gelatin leaves.
  6. Peel the oranges. Slice them into rounds. Heat the lemon juice and orange juice with one tablespoon of sugar.
  7. Add the gelatin leaves and chill. Serve the mousse with this orange sauce.