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.
Preparation:
- 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.
