Esponjado de Curuba (Curuba Mousse)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
30 minutes
Number of servings
8
Difficulty
Medium
Ingredients
10
piece(s) curubas, peeled
1
tbsp unflavored gelatin
6
piece(s) egg whites
1/2
piece(s) pound of sugar
Directions
- Dissolve the gelatin in 2 tablespoons of cold water, pour ½ cup of boiling water and stir until completely dissolved, making sure there are no lumps.
- Grind or blend the curubas, and strain.
- Beat the egg whites to stiff peaks (until firm), gradually add the sugar and fruit juice, without stopping beating.
- Remove from mixer and incorporate the gelatin with folding movements, pour into a lightly greased mold and let rest in a cool place to set.
- Unmold and serve with whipped cream.
- This same recipe can be used to prepare mousse of any fruit: blackberries, soursop, lulos, melons, prunes, etc.
- Simply substitute the curubas with an equivalent amount of the fruit you want to use.
- Merengues BoGotá