Nougat mousse is an elegant and simple dessert that will give a delicious touch to your meals at Christmas time.
If you are bored eating nougat from a tablet, maybe it´s about time to try this original and delicious way to eat this classic Christmas treat: in a glass and with a spoon.
What is Nougat?
The origins of nougat in Spain date back to the time of the Muslims who inhabited the Iberian Peninsula from 711 to 1492. It was probably the Moorish people who introduced in our lands the custom of mixing dried fruits and nuts with honey for its preparation.
In Spain it is a tradition to eat this sweet treat at Christmas time. There are two types of Spanish nougat, or turrón.
The first type is Turrón de Alicante, made of toasted almonds, pure honey, sugar and egg white. It has a white color and a crunchy texture.
The second variety is Turrón de Jijona, or soft nougat, a golden smooth paste made of ground almonds, honey and egg white. It differs from other nougats because it has that texture, soft and crumbly when eaten, that characterizes it so much and that our palates associate with the Christmas holidays.
We are going to use this soft nougat to make todaýs recipe.
This soft, smooth and creamy nougat mousse is the perfect finishing touch for any Christmas meal.
Is Nougat Gluten Free?
In Spain nougat does not contain gluten; both Jijona and Alicante nougat are gluten free. It is possible that in other countries flour is used in the production of nougat. In that case, please check if the nougat you buy contains gluten.
How to Make Soft Nougat Mousse
1. In a sacupean, add 5 tablespoons of water and 2 tablespoons of granulated sugar over medium heat (level 7 on glass ceramic) for 3 minutes. You will make a syrup.
2. Add one gelatin sheet (2 grams) into the syrup. Remove from the heat and let the sheet to melt and cool down.
3. Whip 1 cup of heavy whipping cream on medium-high speed with 2 tablespoons of granulated sugar with the hand held mixer until medium peaks.
4. Crumble 150 grams of soft nougat.
5. In a bowl, pour in the syrup. Then, add in the crumbled nougat. Beat with a hand blender until well combined.
6. With the help of a spatula, gradully add in the whipped cream and gently mix with folding movements ( a bottom-to-top and top-to-bottom motion ) until well combined.
7. Serve the mousse in glasses and put it to chill in the fridge for one hour. Et voilà … you have made an elegant and delicious Christmas dessert for your guests.
Another dessert for these holidays that I like to make is this pavlova.
Soft Nougat Mousse Recipe
- 150 gr soft nougat (Turrón de Jijona)
- 1 sheet gelatin ( 2 gr )
- 5 tbsp water ( 75 ml )
- 4 tbsp granulated sugar divided ( 50 gr )
- 1 cup heavy whipping cream ( 250 ml )
- In a sacupean, add water and sugar over medium heat for 3 minutes.
- Add one gelatin sheet into the syrup. Remove from the heat and let the sheet to melt and cool down.
- Whip heavy whipping cream with sugar with the hand held mixer until medium peaks.
- Crumble the soft nougat.
- In a bowl, pour in the syrup. Then, add in the crumbled nougat. Beat with a hand blender until well combined.
- With the help of a spatula, gradully add in the whipped cream and gently mix with folding movements until well combined.
- Serve the mousse in glasses and put it to chill in the fridge for one hour. Et voilà … you have made an elegant and delicious Christmas dessert for your guests.