Lucuma mousse

A delicious and different mousse, it highlight the flavor of the lucuma.

Bavarois or Lucuma mousse 
8 people

Ingredients:

     1 can evaporated milk, very cold
     1 1/2 cup whipping cream
     2 envelopes unflavored gelatin (14 grams)
     1 pot of mashed lucuma (400 grams), available in Latin Supermarkets. Is like a jelly.
     4 tablespoons cold water

Preparation:

     In a small bowl put 4 tablespoons of water, sprinkle the gelatin powder and stir with a small spoon or stick, ensuring that all the gelatin gets wet.
     Mix the cream with the evaporated milk and beat at high speed for 8 minutes. It should double in volume.
     Add the mashed lucuma and beat until fully incorporated about 3 minutes on high speed.
     In the meantime put the gelatin in the microwave at full power and heat 15 seconds, stir, if not completely dissolved, heat 5 seconds more, repeating until it all dissolved.
     Add the dissolved gelatin, strain if necessary, to the mixture of lucuma, beating at low speed.
     Pour entire mixture into the mold where it will be serve. It can be placed into a mold that can go to the refrigerator and then unmold to serve.
     Refrigerate at least 2 hours before serving.
     Serve cold.

Lucuma-dulce de leche Napoleon

 Lucuma is a fruit very popular in Chile and Peru, is originally from Peru. Is always eaten cooked, as is very astringent raw. I grow up eating lucuma ice cream and one of my favorite cakes lucuma-meringue cake. Another favorite ingredients for us in Chile is manjar or dulce de leche as is call in Argentina.
Dulce de leche and lucuma is a very popular paring, neither of the flavors overpowers the other and the creamy texture of the dulce de leche is a nice complement to the grainy texture of the lucuma.
Lucuma powder is available at healthy stores and at Amazon
This Napoleon is quick and easy because I used puff pastry dough.


Lucuma-dulce de leche Napoleon

Ingredients:

• 1/2 package (1 sheet) of puff pastry dough thawed
• 2 cups heavy whipping cream
• 6 tablespoons of granulated sugar 
• 1/3 cup lucuma powder or more as desired
• 1 can of dulce de leche, I use La Lechera brand available at Latin markets

Directions:

1. Preheat oven to temperature specified by the manufacturer of the puff pastry 375F or 190C usually.
2. Place dough on a baking sheet lined with parchment paper or a silpat, and bake according to directions or until golden. Do not pierce or roll the dough before baking. The dough will grow up in the oven (puff). Let it cool completely on wire rack.
3. To make the lucuma cream: Whip the cold cream with a stand mixer on high speed using the whip attachment until is soft peaks, add the lucuma powder and sugar and whip until fully incorporated, taste and add more lucuma powder if desired. Keep refrigerated.
4. To assemble the pastry: cut the dough with a sharp knife (not sawing) separating the dough into 3 layers, it hasn't to be perfect.
5. Place the bottom layer of puff pastry over a plate, then spread a thin layer of dulce de leche, a layer of lucuma cream, the middle layer of puff pastry, another thin layer of dulce de leche, then lucuma cream and the top layer of puff pastry. Flatten slightly with the palm of hand and refrigerate. If desired cover the pastry with a little dulce de leche warmed in the microwave to make it runny. Before serving cut with a sharp serrated knife into squares or rectangles or as desired.
6. Serve.

Recipe inspired by Diana's Dessert