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Guanabana Mousse

Name: Guanabana Mousse
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 cups self-rising wheat flour; 3/4 cups almond; 150 grams unsalted margarine; 4 tablespoons sugar; 1 egg; 1 pinch salt; 2 cups soursop pulp; 3/4 cups sugar; 7 grams unflavored gelatin; 30 cubic centimeters water; 2 cups whipping cream, cool

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This Mousse de Guanabana is a delicious and simple dessert to take advantage of when these exotic fruits are in season, it has a delicious flavor and smooth consistency type mousse for the grenetina.

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Ingredients

8 portions

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Preparation

MASS: Preheat the oven to 200 degrees Celsius. weigh and measure all the ingredients. Clean a surface to extend the dough. Place the flour, sugar, salt and almonds in a suitable bowl. Add the cold margarine and the egg.

Work with fork joining 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 wrapper, extend until the thickness is half a centimeter. Cover a cake mold about 30 to 35 centimeters in diameter. Place a waxed paper with grains to make weight and bake for 10 to 15 minutes.

Check and if it has not browned slightly bake until this happens. Remove, turn off the oven and let cool.

FILLING: Beat the cream at half a point. Hydrate the gelatin in the cold water. Heat in a water bath until dissolved. Mix the pulp with the sugar and with the gelatin. Join both preparations with enveloping movements.

Wait until it starts to set and overturn on the already baked dough. Let cool and refrigerate for a few minutes before serving. Sprinkle with toasted coconut and present.