Curuba mousse recipe

The Curuba, also known as Parcha, Tumbo, Taxo or Poroksa is a fruit from the Andes with a very characteristic bittersweet flavor, ideal for preparing a delicious potter. That this time I share with recipes this curuba mousse easy to make you can make with a low -calorie sweetener instead of sugar if you wish. Try this sponge of Curuba and Dinos what do you think!

Curuba mousse ingredients:

1. The first step to prepare this curuba or sponge mousse of Curuba is to smooth all the ingredients that we are going to use.

2. Next, we beat the milk cream with 8 envelopes of splendid until it is firm and duplicated its volume. We reserve and refrigerate.

3. Then we open the curubs in half and remove their pulp.

4. Then we liquefy the pulp of the curubas and strain them to remove part of the seeds.

5. We take out the egg white and beat the snow with a pinch of salt. Thus the Curuba Light jelly will be much more spongy.

6. In a bowl we incorporate the whipped cream, pulp and clear whip and mix with enveloping movements until everything is very homogeneous. On the other hand, we hydrate the gelatin to a proportion of 5 parts of water per 1 of jelly in hot water, and then let it lose temperature but not to cool. We add the jelly to the curuba mousse and pour it into the desired molds. Now we carry the dessert of Curuba to the refrigerator for 2 hours.

7. Meanwhile, in a pan we will put our strawberries and blackberries, which we will have removed washed and removed the stem. We add 4 envelopes of splendid and let it cook over low heat to reduce almost completely.

8. Finally we serve the curuba or sponged mousse of curuba and decorate it with the syrup of strawberries and blackberries