Soft Nougat (Soft almond and honey bar) mousse Preparation

Mix the "Jijona" (soft almond and honey bar) with the double cream and egg yolks together with an electric mixer.

In another bowl beat the egg whites until they are stiff peaks.

Gently fold the creamy mixture with the egg whites, put it into the fridge and serve cold.

Serves 4
Preparation time: 30 min
Difficulty: Medium

  • 300g "Turrón de Jjona" (Soft almond and honey bar) Plaza del Sol
    200ml double cream (whipping cream)
    3 egg yolks
    4 egg whites

    A pinch of cinnamon to taste