Turrón Coulant (Jijona Nougat Fondant)

As I couldn't find the recipe I used to use, I've rescued one from La Cuina de l'Isma, who made a similar coulant but with turrón instead of chocolate.

Jijona turrón coulant

Ingredients (for 8 people)

• 200 g Jijona turrón (soft almond nougat)
• 25 g plain flour
• 6 egg yolks
• 200 ml cream (35% fat)
• 6 egg whites
• 120 g icing sugar

Method

Start by cutting the Jijona turrón into small pieces. Then put the cream in a bowl and add the pieces of turrón, which will melt into the cream. Now put the bowl in the microwave at medium power (360 W) for thirty seconds.

Pour all the egg yolks into another bowl, add the plain flour and stir well.

Take the bowl out of the microwave and finish breaking down the paste with an electric mixer. When the cream is ready, add it to the bowl with the yolks and flour, and mix thoroughly.

In another bowl, start whisking the egg whites to stiff peaks and add the icing sugar. So that it doesn't lose volume, add it through a sieve.

Next, take a spoonful of the whisked whites and add it, little by little, to the bowl with the yolks, flour and almond essence to make a mousse; keep adding the rest of the whites, folding them in very carefully.

When the mousse is ready, fill several moulds coated with flour and butter and freeze them. 7 minutes in the freezer will be enough, but you can also leave them waiting for a special occasion.

Put the mousse in the oven for 4 minutes and you'll get a texture that's crisp on the outside and creamy inside — which is the whole point of this dish.

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