Turron Mousse

A simple but original dessert from Brindisa's head chef Jose Pizarro. Make sure you use best quality turron--suprema--and also the soft version which contains mainly almonds.

couple dozen golden raisins
4 tblsp sweet sherry
2 eggs, separated
4 tblsp double cream
150 gr soft turron blando

1. marinate raisins and sherry 24 hours, drain fruit and reserve sherry
2. use food processor to mix together egg yolks, cream, sherry and turron
3. beat egg whites until they form stiff peaks, fold into turron mixture
4. put a few raisins in the bottom of wine glasses, divide the mixture between the glasses and chill a minimum 6 hours