Lucuma Mousse or Lucuma Foam as you may know it in other countries, is a light and super delicious dessert. I who until recently had only tried lucuma in ice cream discovered this option and it left me delighted, not only for its flavor but for that spongy texture that melts in the mouth. Lets go cook!
How to Prepare Lucuma Mousse
There are several versions of how to prepare the Lucuma Mousse, the basic ingredients in addition to the lucuma are egg whites and milk, there are those who use condensed milk or whipped cream. Today we have chosen the simplest and cheapest.
|🔪 Prep Time||30 minutes|
|🍲 Cook Time||20 minutes|
|⏲️ Total Time||50 minutes|
|🍽️ Servings||6 servings|
|🔥 Calories||140 calories|
- 4 large and ripe lúcumas
- 4 egg whites
- 1 cup of white sugar
- 1 cup of whipped milk cream as for chantilly.
- 1 1/2 tablespoon fishtail (powdered gelatin)
- 1/2 cup of evaporated milk
- Very hot water
- First wash and peel the lúcumas, then in a bowl crumble all the pulp and mix with the evaporated milk forming a thick puree. If you buy packed lucuma pulp, the measure is 2 cups.
- In the small pot pour the sugar and water to cover it, dissolve the sugar in the water, turn on the heat and let it cook for about 20 minutes, stirring constantly with the wooden spoon until the caramel forms. Once ready, turn off the heat and let it rest.
- Meanwhile, in the small glass bowl, whip the whipped cream, that is, for about 7 to 10 minutes until it has the consistency of a milkshake or resembles shaving cream. Remove and clean the mixer, cover the container with a plate.
- Fill a shallow container with very hot water, in a small bowl put the colapez and 1/2 cup of water, place over the hot water and dissolve. When finished, leave it there while we work the whites.
- Place the egg whites in the glass bowl and with the mixer, beat until stiff (you can stop a spoon in the mixture without it falling). Once you get it, add the caramel in the form of a thread but without stopping beating, until everything is well mixed and the caramel has cooled.
- Remove the blender and add the lucuma puree, mix with the help of the spatula, add the dissolved colapez and the whipped cream. Blends well with encircling movements.
- Pour the mixture into glasses or bowls and refrigerate until set, about 1 hour.
Nice job! We are ready to taste a new and delicious dessert. To serve, you can leave it as it is or decorate with whipped cream and strawberry pieces or fudge threads with maraschino cherries.
We give you three tips of expert cooks to help you in the preparation of this dessert. To enjoy!
Tips and tricks
- Egg whites on the verge of snow come out much better if you add a pinch of salt before starting to beat, it is also convenient to start with low speed and increase as they take consistency, but never at maximum level.
- The egg whites must not have any trace of yolk to ensure the point of snow.
- Make sure the lucuma is ripe, buy it from your trusted landlady.
According to our investigations, the Mousse de Lúcuma was born in the middle of the XIX century, product of the fusion of Peruvian and French cuisine .
After the independence from Spain, our liberator Don José de San Martín, opened the doors of Peru to any foreigner who wished to come to our recently liberated land, among the Europeans who arrived came many French, who are the creators of the Mousse, made by base of egg whites whipped to snow.
Here they found the precious Lúcuma, considered nowadays national fruit and flag product , originally from the Peruvian Andes and whose existence dates back several centuries, when the Incas consumed the fruit and used the wood for construction.
I imagine that some French chef loved its flavor and prepared it in Mousse, thus creating the first version of one of the most requested desserts in Peruvian pastry shops.
As additional data, we have investigated that in addition to its rich flavor, Lucuma or lucuma is rich in vitamin B3, important for improving metabolism, lowering cholesterol and normalizing the nervous system. It also contains a high level of beta-carotene, a natural antioxidant and energizer.