Ingredients with Measurements:
- 2 cups of ripe mamey pulp
- 1 cup of heavy cream
- 1/2 cup of sugar
- 1 tablespoon of vanilla extract
- 1/4 teaspoon of salt
- 1 envelope of unflavored gelatin
- 1/4 cup of cold water
Special equipment needed:
- Electric mixer
- Mixing bowls
- Saucepan
- Whisk
- Blender or food processor
- Serving glasses or bowls
Step-by-step instructions:
1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
2. In a saucepan, heat the mamey pulp, sugar, vanilla extract, and salt over medium heat until the sugar dissolves.
3. Remove the saucepan from the heat and add the gelatin mixture, stirring until it dissolves completely.
4. Let the mixture cool to room temperature.
5. In a mixing bowl, whip the heavy cream until stiff peaks form.
6. Fold the cooled mamey mixture into the whipped cream until well combined.
7. Pour the mousse mixture into serving glasses or bowls.
8. Refrigerate for at least 2 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Refrigeration time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 370
Fat: 24g
Carbohydrates: 38g
Protein: 3g
Sodium: 100mg
Sugar: 33g
Substitutions for ingredients:
- You can use any other fruit pulp instead of mamey, such as mango or papaya.
- Instead of heavy cream, you can use whipped coconut cream for a vegan version.
- You can use honey or maple syrup instead of sugar.
Variations:
- Add a tablespoon of rum or tequila to the mamey mixture for a boozy twist.
- Top the mousse with fresh fruit, whipped cream, or chopped nuts.
Tips and tricks:
- Make sure the mamey pulp is ripe and soft for a smooth mousse.
- Use a blender or food processor to puree the mamey pulp if it's not already smooth.
- Whip the heavy cream until stiff peaks form for a light and airy mousse.
- Use a spatula to fold the mamey mixture into the whipped cream gently.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This mousse is served cold and doesn't need reheating.
Presentation ideas:
Serve the mousse in clear glasses or bowls to show off its vibrant color and smooth texture.
Garnishes:
Top the mousse with fresh fruit, whipped cream, or chopped nuts.
Pairings:
This mousse pairs well with a cup of coffee or tea.
Suggested side dishes:
This mousse can be served as a dessert on its own.
Troubleshooting advice:
- If the mousse doesn't set, try adding more gelatin next time.
- If the mousse is too sweet, reduce the amount of sugar or use a less sweet fruit pulp.
Food safety advice:
Make sure to refrigerate the mousse at 40°F or below to prevent bacterial growth.
Food history:
Mamey is a tropical fruit native to Mexico and Central America. It's known for its sweet and creamy flesh, which is often used in desserts like this mousse.
Flavor profiles:
This mousse has a sweet and creamy flavor with a hint of vanilla.
Serving suggestions:
Serve this mousse as a refreshing dessert after a spicy Mexican or Latin American meal.
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