This Guanabana Mousse is a delicious and simple dessert to enjoy when these exotic fruits are in season, with a delightful flavor and a soft mousse-like consistency due to the gelatin.
DOUGH: Preheat the oven to 200 degrees Celsius. Weigh and measure all the ingredients. Clean a surface to roll out the dough. Place the flour, sugar, salt, and almonds in a suitable bowl. Add the cold margarine and the egg.
Work with a fork to combine the ingredients without kneading. Once integrated, form a circle on the floured work surface. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Remove from the wrap, roll out until the thickness is half a centimeter. Cover a tart pan about 30 to 35 centimeters in diameter. Place a parchment paper with weights on top and bake for about 10 to 15 minutes.
Check and if it has not lightly browned, bake until this occurs. Remove, turn off the oven, and let cool.
FILLING: Whip the cream to soft peaks. Hydrate the gelatin in cold water. Heat in a double boiler until dissolved. Mix the pulp with the sugar and the gelatin. Gently fold both preparations together.
Wait for it to begin to set and pour over the already baked dough. Let cool and refrigerate for a few minutes before serving. Sprinkle with toasted coconut and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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