Turrón mousse with orange

Turrón mousse with orange

Ingredients for 4-6 people:

  • 7 gelatine sheets.
  • 180 grams of Turrón de Jijona.
  • 200 ml milk.
  • 4 tablespoons cognac.
  • 1 teaspoon grated orange peel.
  • 1 egg.
  • 2 egg yolks.
  • 400 ml double cream milk.
  • 2 tablespoons sugar.
  • 3 oranges.
  • 1/4 litre orange juice.
  • 1 teaspoon lemon juice.


  • Soak 5 gelatine leaves. Dissolve the turrón in a little milk.
  • Add the rest of the milk, the cognac and the grated orange peel.
  • Heat until smooth. Add the egg and yolks.
  • Dissolve the gelatine in the mixture. Put in the fridge until it becomes consistent.
  • Whip the cream and add it. Allow to cool. Soak the remaining gelatine leaves.
  • Peel the oranges. Cut them into slices. Heat the lemon juice and orange juice with a spoonful of sugar.
  • Add the gelatine leaves and chill. Serve the mousse with the orange sauce.

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