Jijona nougat mousse is an airy dessert that balances the almond-and-honey flavour of Spanish soft turrón with whipped cream. A Thermomix helps prepare the base while gelatine supports the texture. For food safety, choose pasteurised egg whites or a suitable safe alternative rather than using raw shell-egg whites.
Ingredients
- 200 g soft Jijona turrón
- 200 ml cold whipping cream
- 100 ml milk
- 2 eggs (pasteurised whites recommended)
- 30 g sugar
- 4 sheets gelatine, according to package setting strength
Method
- Soak the gelatine sheets in plenty of cold water for about ten minutes, or as directed on the pack.
- Separate the eggs. If you will fold in uncooked whipped whites, use pasteurised egg whites suitable for ready-to-eat dishes.
- Whip the chilled cream in a clean, cold Thermomix bowl using the butterfly whisk at around speed 3–4. Check frequently, then transfer to the fridge.
- Whisk the egg whites in a separate, clean bowl until they form soft peaks, then refrigerate briefly.
- Blend the egg yolks with the sugar and milk in the Thermomix. Heat carefully, using a suitable food thermometer, until the yolk mixture reaches a safe temperature without scrambling.
- Drain the gelatine and dissolve it in the warm mixture. Add the chopped soft turrón and blend until smooth. Allow to cool until lukewarm.
- Gently fold the whipped cream into the nougat base, followed by the pasteurised whipped egg whites, taking care to preserve their volume.
- Spoon into individual glasses or bowls and refrigerate for at least two hours, or until fully set. Serve chilled.
Why use Jijona nougat?
Jijona turrón is soft and rich in ground almonds, making it easy to blend into a smooth mousse. Hard Alicante turrón is not a direct substitute because it contains whole almonds.
How to obtain an airy texture
Whip the cream while cold, avoid overmixing it, and let the base cool sufficiently before folding it through. Read the gelatine packet carefully, because different leaf strengths require different amounts.
Food safety
Traditional recipes sometimes use raw whipped egg whites; when the finished dessert is not cooked, use a pasteurised product suitable for uncooked consumption. The mousse contains dairy, egg and almonds and should be refrigerated.
Frequently asked questions
Can I make the mousse the day before?
Yes, keep individual portions covered in the refrigerator.
Can I make it without gelatine?
It may not hold its shape as well; a different stabiliser would require adapting the recipe.
Buy traditional Jijona nougat for desserts all year.