Blackberry mousse.
Blackberry mousse
Ingredients
Whole blackberry Andean Traditions
A cup of blackberry pulp Andean Traditions
A cup of coconut milk Andean Traditions
A Universal Collapse Envelope
Three tablespoons of Akenton sugar
Half a cup of cream cheese
JP products in this recipe
Preparation
In the blender process the Tradiciones Andinas blackberry pulp.
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In a separate container, dissolve and prepare the Universal Collapse very well.
Add the colapiz to the blender without ever stopping, then add the cream cheese, sugar and coconut milk Tradiciones Andinas.
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Once everything is well dissolved stop processing and serve in individual cups.
Take to the refrigerator for a minimum of 3 hours and decorate with Traditions Andean blackberries.
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