Bavarois or lucuma mousse - Pilar Hernández's Chilean Kitchen
A no-bake dessert, perfect for these hot days in Chile. I'm not usually a fan of bavarois or mousses, but I really enjoyed this classic lucuma version. If you ate the typical ones made with evaporated milk and raspberry jelly when you were a kid, this is a more grown-up version.
Ingredients · Servings 8
- 1 jar of very cold evaporated milk
- 1 1/2 cups cold heavy whipping cream
- 2 sachets of unflavored gelatin (14 grams)
- 1 jar of lucuma puree (400 grams)
- 4 tablespoons of cold water
Method · PT-497396H57M29S
- In a small bowl, place the 4 tablespoons of water, sprinkle the powdered gelatin over it, and stir with a small spoon or stick, making sure that all the gelatin is moistened.
- Combine the cream and evaporated milk and beat at high speed for 8 minutes. Be careful, this splatters a lot, so put a kitchen towel over the bowl or do it in the sink. It should double in volume. You can also do it in two stages: first, beat the evaporated milk until it doubles in size, then beat the cream until stiff peaks form (Chantilly cream). Gently fold both together. I prefer the second option as it results in a fluffier texture, but I've made it both ways.
- Add the lucuma puree and beat until fully incorporated, about 3 minutes at high speed.
- Meanwhile, place the gelatin in the microwave at maximum power and heat for 15 seconds, stir; if it has not completely dissolved, heat for another 5 seconds, repeat until it is completely dissolved.
- Add the dissolved gelatin, straining it if necessary, to the lucuma mixture, beating at low speed.
- Pour the entire mixture into the serving dish. You can use a refrigerated dish and then unmold it to serve.
- Refrigerate for at least 2 hours before serving.
- Serve cold.
Remember that the texture of this lucuma mousse dessert is 100% determined by how well the evaporated milk rises; it must more than double its volume. For this, it is essential that you refrigerate it overnight.
Another thing to keep in mind is that when you beat evaporated milk it splatters like crazy, so cover the bowl with a kitchen towel or do it in an easy-to-clean area.
Description
A refreshing dessert.
