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Lucuma Mousse with Brownies and Chocolate Sauce
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Servings:
6 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
1 hour
Course:
Dessert
Cuisine:
Medium
🧂 Ingredients
75 g
whipping cream
between 30 and 34% fat
40 g
sugar
40 g
dark chocolate
I used 70% cacao
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
200 g
whipping cream
between 30 and 34% fat
350 g
lucuma pulp
4
egg yolks
80 g
water
80 g
sugar
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Instructions
1
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.
2
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.
3
Add the cream to the chocolate and mix using a spatula until completely
incorporated.
4
Let it cool down completely before assembling the dessert or the mousse will
melt.
5
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.
6
Once completely melted remove it from the fire and wait for it to cool down
until it's only warm.
7
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.
8
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.
9
Place baking paper in a 20x20cm / 7.7×7.7in mould and fill it with the batter.
Bake in a preheated oven at 180°C / 350°F for 15min.
10
Once cold remove the brownie from the mould and cut it in really small squares.
11
Make sure that the sauce and brownies are at room temperature before starting
with the mousse.
12
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.
13
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.
14
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!
15
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".
16
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.
17
Add the cream and also fold it together.
18
You can use small glasses or a large translucent dish.
19
Make layers of mousse and others of sauce and brownies. Finish with sauce and
brownies.
20
Let the dessert thicken in the fridge for 6 hours at least before serving.
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