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lucuma mousse

Lucuma Mousse with Brownies and Chocolate Sauce

5 from 2 votes
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Course: Dessert
Cuisine: Medium
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 6 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For the chocolate sauce

  • 75 g whipping cream between 30 and 34% fat
  • 40 g sugar
  • 40 g dark chocolate I used 70% cacao

For the mini brownies

  • 75 g unsalted butter
  • 120 g sugar
  • 70 g dark chocolate I used 70% cacao
  • ½ tsp vanilla essence
  • 1 egg cold, straight from the fridge
  • 35 g all-purpose flour
  • 1/2 tsp salt

Para el mousse de lúcuma

  • 200 g whipping cream between 30 and 34% fat
  • 350 g lucuma pulp
  • 4 egg yolks
  • 80 g water
  • 80 g sugar

Instructions

For the chocolate sauce

  • Melt the chocolate in a bowl in the microwave in 30-second intervals, stirring in between. Alternatively, you can do in on a bain-marie over low heat.
  • Heat up the cream and sugar in a saucepan over medium-low heat. Stir constantly and stop when the sugar has dissolved completely and steam is coming out of the cream. Don't let it break into a boil.
  • Add the cream to the chocolate and mix using a spatula until completely incorporated.
  • Let it cool down completely before assembling the dessert or the mousse will melt.

For the mini brownies

  • Cut the butter in cubes and place it in a bowl where you're then going to beat it. Also, place the chocolate and sugar in there. Make sure that the water isn't touching the base of the bowl.
  • Once completely melted remove it from the fire and wait for it to cool down until it's only warm.
  • Beat the mix and add the vanilla essence and egg. Beat it until completely incorporated and from then 2 extra minutes on high speed. Alternatively, you can do it by hand, you will need about 75 stirring movements.
  • Add the flour and salt and beat for 2 more minutes on high speed. These beating times will give un the papery texture on top.
  • Place baking paper in a 20x20cm / 7.7x7.7in mould and fill it with the batter. Bake in a preheated oven at 180°C / 350°F for 15min.
  • Once cold remove the brownie from the mould and cut it in really small squares.

For the lucuma mousse

  • Make sure that the sauce and brownies are at room temperature before starting with the mousse.
  • Beat the cream until you reach chantilly stage. It should look soft and cloud-like. Keep the cream in the fridge where it will get extra consistency while we go on with the rest of the recipe.
  • Soften the lucuma pulp with the back of a fork before starting. If you fell it's a bit fibrous you can pass it through a colander afterwards.
  • Place the sugar and water in a saucepan and make it boil over medium-low heat. You want to see it in a real rolling boil!
  • When the syrup is about to boil start beating the egg yolks at high speed. Add the syrup down the side of the bowl so it doesn't touch the whisk. Keep beating on high speed until the mix completely cools down. It should look lovely and foamy. This technique of syrup-cooked egg yolks is called a "pâté à bombe".
  • Add ⅓ of the egg yolk mix to the lucuma pulp and mix with a spatula. Then add this to the rest of the yolks and use a spatula and folding motions to mix it in.
  • Add the cream and also fold it together.

To assemble

  • You can use small glasses or a large translucent dish.
  • Make layers of mousse and others of sauce and brownies. Finish with sauce and brownies.
  • Let the dessert thicken in the fridge for 6 hours at least before serving.
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