Tender turron mousse with figs in sherry sauce

Ingredients:

• Delaviuda tender turron
• 300 g fresh figs
• 100 g sugar
• 10 ml sherry wine
• 200 ml whipping cream
• 50 g icing sugar
• 10 g caramel pieces

Instructions:

• Wash and dry the figs. Cut off the ends and cut into quarters.
• In a large frying pan, heat the sugar over a medium heat. When the sugar begins to melt and caramelise, add the figs and cook for 5 minutes, stirring occasionally, until caramelised and tender.
• Add the sherry to the caramelised figs and cook for a further 5 minutes to allow the alcohol to evaporate and the sauce to thicken slightly. Then remove from the heat and set aside.
• To make the nougat mousse, crumble the tender turron and place the whipping cream, icing sugar and crumbled nougat in a bowl. Beat with an electric whisk until smooth and frothy.
• Serve the mousse in individual glasses or bowls and top with the sherry-poached figs, pieces of tender turron and caramel.