Sofía Carrasco

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Recipe of Pineapple Mousse and Lucuma

Pineapple Mousse and Lucuma

45 mins
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Of soft flavor combines the freshness and citrus of the pineapple with the sweetness of the lucuma and the delicacy.
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20 portions
  • 9 eggs, whites, for the white cake
  • 10 tablespoons sugar, for the white biscuit
  • 25 tablespoons flour, for the white biscuit
  • 3 teaspoons baking powder, for the white biscuit
  • 18 grams powdered gelatin, for the pineapple mousse
  • 350 grams Pineapple in syrup, (or a large pineapple jar in conservative), for the pineapple mousse
  • 400 centiliters whipping cream, for the pineapple mousse
  • 200 centiliters whipping cream, for lucuma cream
  • 1 tablespoon lucuma puree, or more than 1 tbsp (this depends on the taste of each person because in itself the pulp besides giving a lot of flavor, also sweetens a lot)
  • 6 grams powdered gelatin, for lucuma cream
  • 200 grams powdered sugar, for lucuma cream
  • dulce de leche, or cajeta (manjar)


To make the cake: (preheat the oven to high flame) Preparation of the mold. Put butter on the base, cover with a circle of butter paper the size of the mold, cover with butter and flour, remove the excess. Beat the yolks mixed with 5 tablespoons of sugar. Beat the egg whites until stiff, add the 5 tablespoons of remaining sugar and continue beating until the consistency is more solid and no sugar granules remain. Add the 25 tablespoons of sifted flour and the royal flour, mix it with a wooden spoon so that it acquires more air. Introduce the preheated oven to a strong flame for 5 to 10 minutes and then reduce the flame to medium temperature for 20 to 25 minutes ... this depends on the kitchen you have because not all indicate the temperature degrees, but after half an hour has elapsed since the mold is inserted, you can open the oven and see if it still requires cooking by inserting a wooden skewer (if it is dry and without residue of mixture, it is because it is ready). We will assemble the cake inside the same mold previously washed and dried that we use to bake the cake. Once the cake is cold proceed to divide it in half, soak the cake with syrup or part of the pineapple juice. Incorporate a very thin layer of delicacy, we just want you to give it a little touch to taste, not the protagonist.
To make the Lucuma mousse: dilute the gelatin in previously boiled water (1 small cup of tea, it should be liquid, not as a paste). Let warm a moment. Beat the cream until double the volume, take consistency but before we can draw with it, add the diluted gelatin through strainer, continue beating and incorporate the lucuma pulp. Fill the cake on the delicacy that we previously put. Cover the cake, soak the lid of it with what we chose for this function, add delicacy, also a small amount or to taste.
For the pineapple mousse: split 4 slices of pineapple in 4 and place at equal distances on the cake but at the edges of the mold as seen in the image. Grind the rest of the pineapple and reserve, only the pineapple without the juice. Sprinkle the gelatin over the pineapple juice so that it hydrates for 5 minutes in a small pot, then cook at medium flame until the gelatin dissolves completely and remains lumpy or with as little as possible. Beat the cream until it thickens its volume and thickens, but before you can draw with it, add the sugar, if you want it to be sweeter, you can add more. Add the pineapple juice to the pineapple puree previously done through a colander, stir and mix in the cream with the blender . Cover the cake with this mixture taking care that the incorporation is even, preferably very smooth at the top. Take to the refrigerator for about 1 hour.


Decoration: white chocolate topping, black chocolate topping, caramel to point of hair. We place the cake in the tray or plate chosen. We grated white chocolate covered on it. Optional: melt white coverage before com


Use of the molds to which the bottom part is removed, whether they open their sides to free the cake or from which the base is removed by removing it from the top of the mold. Before putting the cake together, place a circle of paper

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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