Lucuma mousse

A delicious and different mousse, it highlight the flavor of the lucuma.

Bavarois or Lucuma mousse 
8 people

Ingredients:

     1 can evaporated milk, very cold
     1 1/2 cup whipping cream
     2 envelopes unflavored gelatin (14 grams)
     1 pot of mashed lucuma (400 grams), available in Latin Supermarkets. Is like a jelly.
     4 tablespoons cold water

Preparation:

     In a small bowl put 4 tablespoons of water, sprinkle the gelatin powder and stir with a small spoon or stick, ensuring that all the gelatin gets wet.
     Mix the cream with the evaporated milk and beat at high speed for 8 minutes. It should double in volume.
     Add the mashed lucuma and beat until fully incorporated about 3 minutes on high speed.
     In the meantime put the gelatin in the microwave at full power and heat 15 seconds, stir, if not completely dissolved, heat 5 seconds more, repeating until it all dissolved.
     Add the dissolved gelatin, strain if necessary, to the mixture of lucuma, beating at low speed.
     Pour entire mixture into the mold where it will be serve. It can be placed into a mold that can go to the refrigerator and then unmold to serve.
     Refrigerate at least 2 hours before serving.
     Serve cold.

Roasted milk with apples

In Chile the dessert based on milk are really popular, I grow up having roasted milk (very similar to flan), rice pudding and semolina pudding.

Roasted milk with apples
for 6 persons
Ingredients:

•      1 can condensed milk
•      3 eggs
•      2 cups milk, I use skim milk which is usually what I have at home
•      1 teaspoon vanilla extract 

For the caramel:

•      1 cup sugar
•      1/2 cup water
•      1 apple, peeled and sliced  

Preparation: 

1. Cook the caramel in a small saucepan, put together the sugar and water over medium heat and bring to boil. Let it boil until it looks medium amber, about 10 minutes, do not left alone it can burn in seconds.
2.  Meanwhile choose a pan that can go in the oven on a bain marie. Peel and chop the apple and put it in a layer at the pan. 
3. Preheat oven to 350F or 180C. Boil water for the bath. 
4. In a bowl with a whisk or in the blender mix the condensed milk, milk, vanilla and eggs. 
5. Once the caramel is ready, pour over the apples, if juices release do not worry. Add the milk mixture and put together the bath. Bake until set and firm and golden on top, about 50-60 minutes. 

1. Let cool, refrigerate and serve.

Dulce de leche mousse

This is such a classic in my country, Chile, they sell it at the supermarket right next to the yogurts, is something that our mothers would send in the lunch box, this a homemade version, delicious.

Dulce de leche mousse
5 cups of mousse,  I did 10 ramekins with 1/2 cup each
Ingredients:

• 1 can evaporated milk chilled all night
• 1 pound of dulce de leche, I used the canned dulce de leche caramel, La Lechera brand available at Latin markets
• 1/2 cup whipping cream
• 1 envelope unflavored gelatin
• 1 cup bittersweet chocolate chopped

Directions:

1. In a large bowl put the evaporated milk and beat with a hand or stand mixer on high speed until thickened, about 4-6 minutes depending on the power of the mixer, volume should increase at least twice.
2. Add the dulce de leche and beat on low speed for 1 minute until fully incorporated, add cream and beat on high speed for 2 minutes. Watch out for splashes.
3. In a bowl put the unflavored gelatin and cover with cold water, stir to wet all the gelatin and let stand for 1 minute, add half a cup of boiling water and stir 1 minute until the gelatin is completely dissolved. Add the dissolved gelatin (can use a strainer if you are not sure) to the mixture and beat for 1 minute.
4. Spoon mixture into individual ramekins and refrigerate for at least 1 hour.
5. Melt the chopped chocolate in microwave for 45 seconds, remove and stir for 1 minute, if not already melted, continue heating in 20 seconds and stir for 1 minutes each time, when this all melted spoon on top of each well ramekin to cover the mouse. Refrigerate 10 minutes and serve.
6. Delicious!

Recipe adapted from Sansabor