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Have a delicious Peruvian Holiday

Chocolate Macarons with Lucuma Mousse

Who doesn’t love a sweet dessert after a delicious dinner? Macarons are French delights but they make a beautiful and sophisticated dessert when combined with lucuma mousse. This Peruvian fruit has a bright orange color, and a very original flavor and perfume that we love in desserts or in milkshakes. If you don’t find the fresh fruit, lucuma flour is a good substitution but the results won´t be exactly the same. A while ago this recipe was posted as a part of the Thanksgiving celebration but I think it’s a great idea to have it on the Christmas table. Try it and you will be the queen (or king) of desserts.

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Chocolate Macaroons with Lucuma Mousse
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Macaroons:
  • 3 oz confectioners sugar
  • 8 oz cocoa
  • 3 oz almonds, peeled , toasted and ground
  • 2 egg whites
  • ½ tablespoon sugar
  • **Lucuma Mousse
  • ½ teaspoon powdered gelatin
  • 2 tablespoons lucuma powder
  • 1 cup condensed milk
  • 1 cup heavy cream, very cold
  • **Vanilla custard
  • 1/ 2 cup milk
  • 2 egg yolks
  • 2 tablespoons sugar
  • 1 teaspoon vanilla essence
  • To serve:
  • Chocolate ice cream
Instructions
  1. **Macaroons:
  2. Sift the dry ingredientes. Reserve the ½ tablespoon sugar.
  3. Heat the oven to 250ºF.
  4. Beat egg whites with the reserved ½ tablespoon sugar until it forms stiff peaks. Make sure the bowl is completely clean and dry, with no traces of fat or egg yolk because the whites won´t beat properly.
  5. Fold the dry ingredients with a spatula. Pour in a piping bag and form small circles (2 inches, aprox.) in a baking sheet with parchment paper or silpat.
  6. Bake for 15 minutes.
  7. **Lucuma mousse:
  8. Put the gelatin in a small pan with 1 tablespoon water and rest for 10 minutes. Melt over very low heat and reserve.
  9. Combine lucuma powder with condensed milk.
  10. Whip the heavy cream until it is very thick and add the melted gelatin, cooled
  11. Combine with the lúcuma mixture and refrigerate for at least 3 hours.
  12. **Vanilla custard:
  13. Heat the milk until hot bot not boiling.
  14. With a wire whisk beat the egg yolks with the sugar until thick and pale. Add vanilla essence.
  15. Add the milk to the egg yolks mixture in a thin stream, whisking all the time.
  16. Put the mixture back in the saucepan and cook over very low heat, stirring constantly until it begins to look thick and cover the side of a spoon.
  17. Take off the heat, strain and cool.
  18. If the mixture boils it will curdle and you will have to discard it.
  19. **To serve:
  20. In a plate put 2 macaroons. Over them put two tablespoons lucuma mousse and top with two macaroons, like making a sandwich.
  21. Add a scoop of chocolate ice cream, and drizzle with vanilla custard.

 

 


Comments

  1. ¡Esto está buenísimo!

  2. Me encanta!!! amo los macarons y la lucuma!!!

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