How to make
Beat 7 oz (200 g) of the cream, until a thick cream is obtained. Put it in the refrigerator.
Put the gelatin in cold water to dissolve.
Heat the remaining 3.5 oz (100 g) of cream to 190°F (90°C) and crush the Spanish Christmas halva - soft almond turron. Stir, until it is dissolved and a homogeneous mixture is obtained.
Remove it from the heat, wait 2 minutes and add the strained gelatin. Stir the mixture, pour it into a bowl and leave it to cool for about 30 minutes.
Pour the mixture with turron and gelatin to the whipped cream and mix with smooth movements, using a spatula.
Distribute the Christmas mousse into cups and refrigerate them to thicken and cool.
Before serving, sprinkle with more crushed turron and chopped dried cranberries.
Decorate the Christmas Turron Mousse with pine tips.
Merry Christmas and enjoy!
