Camposol Cares from Farm to Family

Luscious Lucuma Mousse with Blueberry Topping

Posted On: November 3, 2017

No matter if we freeze them, cook them or eat these sweet little gems by the handful, we’re always ready to explore new creative recipes with blueberries as the leading stars. Peruvian Pastry Chef, Ana Luisa Velarde (Ana Avellana), spends most of her time delving into ingenious recipes and ingredients to prepare the most innovative and savory desserts. This time Ana Luisa shares her delightful Lucuma Mousse with Blueberry Topping to ensure a sweet and indulgent trip.

 

 

INGREDIENTS

THE BASE

CHOCOLATE COOKIE

  • 225 grams CHOCOLATE 60%
  • 80 grams UNSALTED BUTTER
  • 2 EGGS
  • 1 cup SIFTED FLOUR
  • ¾ cup LIGHT BROWN SUGAR
  • 1 teaspoon INSTANT COFFEE
  • 1 teaspoon BAKING POWDER
  • 1 teaspoon SALT
  • 1 teaspoon VANILLA EXTRACT
  • 1 cup CHOCOLATE CHUNKS 45%

 

HOW TO MAKE IT

  • In a double boiler melt the chocolate with the butter
  • Let it cool
  • Mix in the eggs and sugar
  • Sift the flour, coffee, salt, and baking powder
  • Combine the wet and dry mixes
  • Add the vanilla and the chocolate chunks
  • Refrigerate 1 hour
  • Meanwhile, set the oven to 350F/170C
  • Portion the dough into 2 OZ balls
  • Bake for 15 minutes
  • Allow to cool

 

LUCUMA MOUSSE

  • 200 grams LUCUMA PUREE (you can also use lucuma powder)
  • 60 grams SUGAR
  • 100 grams WHIP CREAM

 

HOW TO MAKE IT

  • In a bowl, whip the cream with sugar
  • Allow the mixture to set in the fridge
  • Then mix it with the puree and refrigerate

 

BLUEBERRY CLUSTER

  • 100 grams CHOCOLATE 60% MELTED
  • 30 grams FRESH BLUEBERRIES

 

HOW TO MAKE IT

  • Mix the berries with the melted chocolate
  • Let it cool
  • Assemble the dessert by placing each cookie on the bottom, add 1 tablespoon of lucuma mousse, followed by a handful of blueberry clusters
  • Repeat with all the cookies

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