Mousse de maracuyá

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Mousse de maracuyá. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Mousse de maracuyá is one of the most favored of current trending foods in the world. It is easy, it's fast, it tastes yummy. It's enjoyed by millions daily. They are nice and they look fantastic. Mousse de maracuyá is something that I have loved my whole life.

Many things affect the quality of taste from Mousse de maracuyá, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mousse de maracuyá delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mousse de maracuyá is 12 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mousse de maracuyá estimated approx 5 h.

To begin with this particular recipe, we have to first prepare a few components. You can cook Mousse de maracuyá using 6 ingredients and 9 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Mousse de maracuyá:

1. 3-4 maracuyá
2. 200 g galletas María
3. 80 g mantequilla
4. 8 láminas gelatina neutra
5. 1 lata leche condensada
6. 400 g nata min. 35% grasa

Instructions to make to make Mousse de maracuyá

1. Forrar un molde desmontable con papel sulfurizado para que la mousse se desmolde fácilmente.
2. Triturar las galletas María con la mantequilla (Thermomix 1 min/vel 5). Repartirlas en el molde y compactar (con la base de un vaso se hace muy bien). Reservar en el congelador.
3. Montar la nata: con Thermomix, en el vaso limpio, colocar la mariposa, echar la nata muy fría y programar vel 3.5 sin tiempo, se nota el cambio de sonido cuando está montada. Reservar.
4. Triturar la pulpa de maracuyá, colar las semillas y reservar. Guardar unas pocas semillas sin triturar para decorar.
5. Poner a hidratar la gelatina en agua fría.
6. Mezclar la leche condensada con la pulpa de maracuyá.
7. Disolver en un poco de agua caliente la gelatina, agregarla a la mezcla anterior y mezclar bien.
8. Incorporar la nata montada con movimientos envolventes y echar la preparación en el molde.
9. Llevar al frigorífico hasta que cuaje la gelatina (aprox 4 h) y servir frío.

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Award-winning Mousse de maracuyá. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!