Ingredients with Measurements:
- 6 granadillas
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup water
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 tsp vanilla extract
Special equipment needed:
- Blender
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Serving glasses
Step-by-step instructions:
1. Cut the granadillas in half and scoop out the pulp into a blender. Blend until smooth.
2. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves and the mixture comes to a boil.
3. In a separate bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
4. Add the gelatin mixture to the hot sugar syrup and whisk until the gelatin dissolves.
5. Pour the gelatin mixture into the blender with the granadilla pulp and blend until well combined.
6. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the granadilla mixture until well combined.
8. Add the vanilla extract and mix well.
9. Pour the mixture into serving glasses and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 4°C
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 300
Total fat: 18g
Saturated fat: 11g
Cholesterol: 68mg
Sodium: 37mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugars: 31g
Protein: 3g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Sugar can be substituted with honey or maple syrup for a healthier option.
- Gelatin can be substituted with agar agar for a vegetarian option.
Variations:
- Add a tablespoon of lime juice for a tangy twist.
- Top with fresh fruit or whipped cream for added flavor and texture.
Tips and tricks:
- Make sure to blend the granadilla pulp until smooth to avoid any lumps in the mousse.
- Whip the cream until stiff peaks form to ensure a light and fluffy mousse.
- Use a whisk to dissolve the gelatin completely in the sugar syrup.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the mousse. Serve chilled.
Presentation ideas:
Serve the mousse in clear glass bowls or cups to showcase the vibrant color of the granadilla.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of cinnamon for added flavor and presentation.
Pairings:
Pair with a glass of sparkling wine or a fruity cocktail for a refreshing dessert.
Suggested side dishes:
Serve with a side of fresh fruit or a light salad for a balanced meal.
Troubleshooting advice:
- If the mousse does not set, add more gelatin to the mixture and refrigerate for an additional hour.
- If the mousse is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
Make sure to use fresh and ripe granadillas for optimal flavor and safety.
Food history:
Granadillas are native to South America and have been cultivated for centuries. They are a good source of vitamin C and are often used in desserts and beverages.
Flavor profiles:
Granadillas have a sweet and tangy flavor with a slightly floral aroma.
Serving suggestions:
Serve the mousse as a light and refreshing dessert after a meal.
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