Wednesday, January 4, 2012

Oda a la Lucuma

I will never understand Why Pablo Neruda never wrote an "Oda a la Lucuma". He was a poet that wrote poetry  to food, but never included lucuma!!.....

Mas-Mousse, Suspiro and Pannacota of Lucuma
 I love lucuma (Pouteria lucuma), and I think the majority of Chileans do so. What is lucuma? It is a subtropical fruit that grows in Peru, Ecuador and Chile. What is its taste?....of course tastes like lucuma......
Even though I am 10475 kms away from Chile, I have been lucky that  I always have lucuma in my pantry. It is very easy to get them here.....
 In our last dinner of 2011, we celebrated with a buffet of lucuma desserts....saying goodbye to 2011 and welcoming 2012 plenty of lucuma.....ENJOY!!

The lucuma that I use comes with sugar; therefore, I did not add them. If the lucuma you are using it is not sweet enough, then correct it to your taste. I used a lucuma paste from Peru.
Lucuma Pannacotta

Lucuma Panna Cotta

1 1/2 cups of lucuma puree 
2 cups of cream (I used 35%)
4 teaspoon of gelatin (powder)
1 vanilla seeds bean
5 tablespoons of cold water

Place the gelatin in a cup with the water. Set aside.

Mix the cream, seeds of one vanilla beand, and lucuma, put it in a medium heat until start to simmer. Add the gelatin. Cook it for three minutes or until the gelatin is dissolved. Place in glass that are heat proof. 

Lucuma Suspiro

This dessert is inspired in a Suspiro Limeno. I like this dessert, but it is VERY SWEET. I do not like too sweet....but New Year happens only once a year!

1 can of condensed milk
1 can of evaporated milk
egg yolks
1 vanilla seeds bean
1 1/2 cups of lucuma puree
Whipping cream to decorate

Mix the condensed milk with evaporated milk, and the vanilla bean seeds. Cook them at medium heat until you have a kind of dulce de leche (approximately 25 minutes). Add the egg yolks one by one beating them strongly. Add the lucuma puree. Distribute them in glasses. Usually, suspiro limeno is decorated with the meringue of the egg whites, but I don't like the taste of raw eggs. Therefore, I used whipping cream (without sugar) to decorate them (and lower the sugar content).

Lucuma Mas-Mousse

It's a mix of mascarpone and mousse (Mas-Mousse)
2 cups of whipping cream (I use 35%)
1 cup of mascarpone cheese (room temperature)
1 teaspoon of gelatine
2 cups of lucuma puree
3 spoons of water

Place the gelatin in a cup with the water. Set aside. Dissolve it in a microwave 30 seconds.

Beat the cream until it is firm. Incorporate the mascarpone cheese folding it.  Add the gelatin, and incorporate the lucuma. Distribute them in glasses.

Finally, a  Lucuma TI-SUS-GEL ......What is that? a mix between tiramisu, suspiro and gelatine....and I will explain why....

The suspiro was too sweet, and I had leftover. Therefore, I create the following mix:


Cookies for tiramisu (I used ladyfingers)
Lucuma Suspiro
1 cup of whipping cream
1 cup of mascarpone cheese (room temperature)
2 teaspoon of gelatine
2 cups of lucuma puree
5 spoons of water

Place the gelatin in a cup with the water. Set aside. Dissolve it in a microwave 40 seconds. Mix it with the lucuma pure. Set aside.

In a glass container, place the cookies, and spread the Lucuma Suspiro. Beat the whipping cream until its firm. Fold it with the mascarpone cheese. Spread it over the Lucuma Suspiro. Then, add on top the lucuma puree. Refrigerate it until the gelatine is set. 


And What are we having today? Of course....Galette de Rois...

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