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Mousse de turrón

Categoría
Postres
Dificultad
Medio
Porciones
12

Ingredientes

  • ½ taza de crema de leche para batir
  • 2 tazas de turrón de Jijona guayado (turrón blando)
  • 4 huevos
  • ½ taza de azúcar blanca
  • ¼ taza de agua
  • 1½ tazas de crema de leche para montar
  • ½ cucharadita de vainilla
  • 1 taza de turrón de Alicante picado (turrón duro)
  • Crema Chantilly al gusto

Preparación

  1. Calentar la ½ taza de crema de leche, verterla sobre el turrón de Jijona guayado y mezclar hasta convertir en una pasta. Reservar.
  2. Batir la taza y media de crema de leche hasta que haga picos. Conservar en la nevera.
  3. Aparte, colocar los huevos en el bowl de la batidora con el globo y batir a alta velocidad. Al mismo tiempo, colocar agua y azúcar en una olla para hacer un almíbar.
  4. Cuando el almíbar esté a punto de hilo, bajar la velocidad de la batidora y verter sobre los huevos batidos para que se cuezan. Volver a subir la velocidad para mezclar bien, y luego agregar la vainilla.
  5. Cuando la mezcla se haya refrescado, agregar de manera manual y con movimientos envolventes la pasta de turrón y crema de leche reservada.
  6. Luego agregar con movimientos envolventes la crema montada.
  7. Para finalizar, distribuir el mousse de turrón en copas y decorar con crema chantilly y trocitos de turrón de Alicante.
  8. Servir bien frio.
  9. Tips: Enfriar en la nevera la crema de leche para montar, para obtener mejores resultados. Utilizar un termómetro de cocina en el almíbar y cocinarlo hasta que llegue a 220ºF.