Dulce Final Recipe

Prepare the Ice Cream Base

In a mixing bowl, combine the lucuma powder, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Whisk until smooth and well combined.

Chill the Mixture

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until completely chilled.

Churn the Ice Cream

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Whisk the Eggs

In a separate bowl, separate the egg whites from the yolks. Whisk the egg yolks with sugar until pale and creamy. Then, add the melted chocolate and vanilla extract, mixing until well combined.

Beat Egg Whites

In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture, being careful not to deflate the mixture.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.

Chill the Mousse

Spoon the mousse into serving glasses and refrigerate for at least 2 hours until set.

Prepare the Strawberries

Wash the fresh strawberries and remove the stems. Slice them in half or quarters depending on size.

Sweeten the Strawberries

In a bowl, combine sliced strawberries with sugar and lemon juice. Toss gently to coat and let sit for about 15 minutes to release juices.