Lulo mousse
Lulo mousse
Ingredients
Four cups of lulo Andean Traditions
A Universal Collapse Envelope
Three egg whites
A quarter cup of sugar
Two cups of cream
One and a half cups of condensed milk
JP products in this recipe
Preparation
In the blender add the Andean Traditions lulos and process without water, milk or sugar, blend the lulos until they are completely dissolved and liquid, remove the seeds with the help of a strainer.
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In a bowl add the pulp of the lulos with the condensed milk and stir until integrated.
Leave collapiz Universal hydrating.
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In another bowl add the egg whites and stir until they are stiff, when they are stiff, add the sugar and stir.
In another bowl, cream the milk cream (a tip to make it easier, is to leave the milk cream in the refrigerator for at least an hour before using it, then at maximum speed mix it, so its creaminess will be easier to obtain) .
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When the Universal Collapiz is hydrated, take to the microwave oven until it is completely liquid.
Add to the initial mixture the lulo and the condensed milk.
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Add the cream little by little and with soft and enveloping movements.
Finally add the egg whites as well as the milk cream, smooth and with enveloping movements.
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Serve in individual glasses and refrigerate for at least three hours.
Once ready, decorate and enjoy.
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