Are you looking for that one special recipe to surprise your guests over the holidays?

Here's an idea: Turrón mousse (almond based)



First part:

250 gr of almond powder

200 gr of sugar

50 gr of honey

1/2 tsp cinnamon 

1 egg white 


Second part:

1 l of sour cream

6 eggs

200 gr of sugar 


How to:

First, grab all the ingredients from part 1 and blend them. You will create a sticky mixture you can make it into a small brick.

Leave it for a few hours (or from one day to the other)

Then break the brick into a purée.

Whipped the egg whites and the cream separately (Trick: If you place a bowl full of ice cubes underneath them it will be easier)

Beat the egg yolks separately too.

Once everything is done, add the almond purée to the yolks, then add the sugar and very very carefully start adding the whipped whites and cream. This should take a few minutes. It has to be done very gently so the mousse doesn't go flat.

Store it in the freezer for a couple of hours and serve.

Tip: Sprinkle some crushed unsalted almonds over the top to decorate.




Subscribe to Colpo D'Occhio's Newsletter!

Follow me on Twitter to carry on the conversation.

Are we Instagram mutuals yet?

Like Colpo D'Occhio's Facebook Page for more content and instant update