- 24 golden raisins
- 4 tablespoons PX sweet sherry
- 2 whole free-range eggs, separated
- 4 tablespoons double cream
- 150g soft turrón blando
The day before you want to serve the mousse, put the raisins in a bowl with the PX sherry to marinate overnight. The next day, drain the fruit, reserving the sherry.
Use a food processor to cream together the egg yolks, double cream, sherry and turrón. Beat the egg whites until they form stiff peaks, then fold into the turrón mixture.
Put 4 raisins each into the bottom of four wine glasses. Divide the mixture between the glasses and chill for a minimum of 6 hours.
Decorate each glass with two raisins and serve with caramelised almonds if you wish.
Seasonal Spanish Food by Jose Pizarro, published by Kyle Cathie, £19.99