Ingredients with Measurements:
- 2 cups atemoya pulp
- 1 cup passion fruit pulp
- 1 cup heavy cream
- 1 cup condensed milk
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1/4 cup sugar
Special equipment needed:
- Electric mixer
- Blender
- Mixing bowls
- Mousse cups or ramekins
Step-by-step instructions:
1. In a small bowl, mix the gelatin with water and let it sit for 5 minutes.
2. In a blender, puree the atemoya and passion fruit pulp until smooth.
3. In a mixing bowl, whip the heavy cream until stiff peaks form.
4. In another mixing bowl, mix the condensed milk and sugar until well combined.
5. Heat the gelatin mixture in the microwave for 10 seconds or until it dissolves completely.
6. Add the gelatin mixture to the condensed milk mixture and mix well.
7. Add the fruit puree to the condensed milk mixture and mix well.
8. Gently fold in the whipped cream into the fruit mixture until well combined.
9. Pour the mixture into mousse cups or ramekins and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours (refrigeration time)
Temperature:
Refrigerate for at least 2 hours or until set.
Serving size:
Makes 6 servings.
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 12g
Cholesterol: 70mg
Sodium: 100mg
Total carbohydrates: 38g
Dietary fiber: 2g
Sugars: 34g
Protein: 6g
Substitutions for ingredients:
- You can use any other fruit puree instead of atemoya and passion fruit.
- You can use whipped topping instead of heavy cream.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add chopped fruits or nuts to the mousse mixture for added texture.
- You can use different flavors of gelatin to add color and flavor to the mousse.
- You can use different types of fruit purees to create different variations of the mousse.
Tips and tricks:
- Make sure to whip the heavy cream until stiff peaks form for a light and airy mousse.
- Use fresh fruit puree for the best flavor and texture.
- Make sure to refrigerate the mousse for at least 2 hours or until set before serving.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The mousse does not need to be reheated.
Presentation ideas:
Serve the mousse in individual mousse cups or ramekins. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, mint leaves.
Pairings:
This mousse pairs well with a glass of sparkling wine or a cup of coffee.
Suggested side dishes:
This mousse can be served as a dessert on its own.
Troubleshooting advice:
- If the mousse is too runny, refrigerate it for a longer time until it sets.
- If the mousse is too thick, add a little more heavy cream to the mixture.
Food safety advice:
Make sure to use fresh and clean ingredients. Refrigerate the mousse immediately after making it.
Food history:
Atemoya is a hybrid fruit that is a cross between the sugar apple and the cherimoya. Passion fruit is a tropical fruit that is native to South America.
Flavor profiles:
This mousse has a sweet and tangy flavor with a light and airy texture.
Serving suggestions:
Serve this mousse as a dessert after a meal or as a sweet treat any time of the day.
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Taste: Creamy, Sweet, Tart, Fruity, Refreshing