espuma de jerez con turrón

Tender turron mousse with figs in sherry sauce

The recipe for tender turron mousse with sherry-poached figs

Let yourself be seduced by this light and creamy sherry mousse, a sophisticated aperitif.

Follow all the steps and ingredients and enjoy the flavours.

Discover how to cook this dessert that will add a unique touch to your gatherings.

  • Time: 30 minutes
  • Servings: 4
  • Difficulty: Easy
espuma de jerez con turrón
  • 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
  • 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.

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