Soursop mousse.
Soursop mousse
Ingredients
A cup of soursop pulp Andean Traditions
A Universal Collapse Envelope
One teaspoon of Universal vanilla essence
A cup of milk cream
Half cup water
Half a cup of condensed milk
JP products in this recipe
Preparation
Moisturize the Universal collapiz with water and let it rest until it is compacted.
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Licuar la pulpa de guanábana Tradiciones Andinas.
En una olla antiadherente agregar el colapiz y calentar hasta que este completamente disuelto, agregar la pulpa de guanábana Tradiciones andinas y la leche condensada y revolver muy bien.
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Add the Universal vanilla essence and the heavy cream, stir until a smooth and creamy texture is formed.
Serve in the container that you like best, it can be a large refractory or individual glasses.
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Take to the refrigerator for at least 8 hours.
Decorate and enjoy.
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