Desserts > Cake > Peru

Lucuma Mousse Cake Recipe

Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon unflavored gelatin
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 cup lucuma puree
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract

Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
- Whisk

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well.

3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let it cool.

4. In a saucepan, combine the water and unflavored gelatin. Let it sit for 5 minutes.

5. Heat the saucepan over low heat, stirring constantly until the gelatin is dissolved.

6. In a mixing bowl, combine the sweetened condensed milk, heavy cream, lucuma puree, powdered sugar, and vanilla extract. Mix well.

7. Add the dissolved gelatin to the mixture and mix well.

8. Pour the mixture over the cooled crust.

9. Refrigerate the cake for at least 4 hours or until set.

10. Once the cake is set, remove it from the springform pan and transfer it to a serving plate.

11. Garnish with whipped cream and fresh fruit, if desired.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Refrigeration time: 4 hours
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings

Nutritional information:
Calories: 420
Fat: 23g
Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 210mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 37g
Protein: 7g

Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed cookies or biscuits.
- Butter can be substituted with margarine or coconut oil.
- Lucuma puree can be substituted with pumpkin puree or sweet potato puree.

Variations:
- Add chopped nuts or chocolate chips to the crust for added texture.
- Use different flavors of gelatin for a different color and flavor.
- Top the cake with caramel sauce or chocolate ganache.

Tips and tricks:
- Make sure the gelatin is completely dissolved before adding it to the mixture.
- Use a spatula to smooth out the top of the cake before refrigerating it.
- Chill the mixing bowl and beaters in the freezer before whipping the cream for a better result.

Storage instructions:
Store the cake in the refrigerator for up to 3 days.

Reheating instructions:
The cake does not need to be reheated.

Presentation ideas:
Serve the cake on a cake stand or a decorative plate.

Garnishes:
Whipped cream and fresh fruit.

Pairings:
Serve with a cup of coffee or tea.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
If the gelatin does not dissolve completely, strain the mixture through a fine-mesh sieve before adding it to the mixture.

Food safety advice:
Make sure to use pasteurized eggs and dairy products to avoid foodborne illnesses.

Food history:
Lucuma is a fruit native to Peru and is often used in desserts. It has a sweet, caramel-like flavor and is rich in nutrients.

Flavor profiles:
Sweet, creamy, and caramel-like.

Serving suggestions:
Serve chilled.

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Region: Peruvian

Taste: Sweet, Creamy, Nutty, Caramel, Fruity, Caramel-Like