Tamarillo mousse.
tree tomato mousse
Ingredients
Seven pieces of tree tomato Andean Traditions
A Universal Collapse Envelope
One teaspoon of Universal vanilla essence
A cup of milk cream
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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2
Blend the Andean Traditions tree tomato.
In a non-stick pot add the colapiz and heat until completely dissolved, add the Andean Traditions tree tomato already blended, the condensed milk and stir very well.
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4
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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