Turron Dessert

by Paula Senior
(Nerja, Spain)

150 grms sugar
4 tablespoon water
6 egg yolks
150 grms Jijona turron (soft)
2 tablespoons Málaga wine
200 ml liquid crème fraiche
3 egg whites
75 grms Alicante turron (hard)
Sauce: 200 grms dark chocolate
2 tablespoons extra virgin olive oil
½ tablespoon water
Method
Roughly break up the hard turron. Butter a 500 ml soufflé dish and put a paper collare above the rim. Place in the freezer.
Make a light syrup with the water and sugar, beat the egg yolks into the warm mixture. Break the soft turron into the Málaga wine. Beat the creme fraiche. Beat the egg whites into stiff peaks, carefully fold together all the mixtures in the same order you prepared them.
Sprinkle the soufflé mould with some of the hard crushed turron. Pour in the cream mixture. Leave in the freezer overnight for best results. Remove from the freezer, take off the paper collar, sprinkle with the remaining hard turron and serve with the chocolate sauce.
Sauce: Mix chocolate and water and gradually mix in the olive oil, stirring continuously.