Lúcuma Mousse Recipe
Light, fragrant, and almost caramel-like, served atop a chocolate brownie with a touch of salted caramel.
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Ingredients
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Lúcuma Mousse
Chocolate Brownie
Salted Caramel Sauce
Method
Lúcuma Mousse
- 1
Prepare the Gelatin
In a small bowl, combine the gelatin with 3 tablespoons of water and let it sit for 5 minutes to bloom.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 3
Combine Ingredients
Gently fold the lúcuma pulp into the whipped cream until fully incorporated.
- 4
Melt the Gelatin
Heat the bloomed gelatin in the microwave for about 15 seconds or until melted. Stir it into the lúcuma mixture until well mixed.
- 5
Chill the Mousse
Transfer the mousse to serving glasses and refrigerate for at least 2 hours to set.
Chocolate Brownie
- 6
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 7
Melt Butter and Sugar
In a saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in granulated sugar.
- 8
Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 9
Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, and salt.
- 10
Mix Everything Together
Gradually add the dry ingredients to the wet mixture and stir until just combined.
- 11
Bake
Pour the brownie batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool before cutting into squares.
Salted Caramel Sauce
- 12
Make the Caramel
In a saucepan over medium heat, melt the granulated sugar until it turns a golden brown color, swirling the pan occasionally.
- 13
Add Butter and Cream
Once the sugar has melted, carefully add the butter and stir until it is completely melted. Slowly pour in the heavy cream while stirring continuously.
- 14
Finish with Salt
Remove from heat and stir in the sea salt. Allow to cool slightly before using.