Turrón mousse cake

Ingredients

• 1 bar Jijona turrón (soft almond nougat, 250 g)
• 200 g digestive biscuits
• 100 g butter
• 500 ml heavy cream (35% fat)
• 100 g sugar
• 4 gelatin sheets
• 50 ml milk

Step-by-step preparation

1. Crush the biscuits into fine crumbs. Melt the butter in a saucepan and add the crumbs. Mix well and press the mixture into a greased tart pan with a spoon until compact and even. Chill the pan in the fridge for about 30 minutes.
2. Meanwhile, chop the turrón into small pieces and put it in a saucepan with the cream and sugar. Heat over medium heat, stirring constantly, until the turrón has completely dissolved and the mixture starts to boil.
3. Take it off the heat and soak the gelatin sheets in cold water for a few minutes. Squeeze out the excess water and add the gelatin to the hot turrón cream. Stir well until completely dissolved.
4. Pour the turrón cream over the biscuit base and smooth the top with a spatula. Chill the cake in the fridge for at least 4 hours until set.
5. To decorate, grate a little turrón into a powder and sprinkle it over the cake before serving. You can also mix some crushed turrón with a little hot milk to make a cream for decorating.