Here in the United States, cookies are the most popular treat during Christmastime. We were curious about holiday sweets in other countries, so we reached out to several of our international distributors and Wilton Method Instructors to learn more! In this 12-part series, a different country and traditional dessert will be featured each day. Today’s blog and recipe comes from Paulina Briones of Chile.
This Christmas dessert has two of my favorite chilean ingredients; the first is lúcuma, a fruit that has a very particular flavor and gives creaminess to the mousse. The second is chilean papaya. In Chile, it’s a very small fruit compared to the ones seen in other parts in Latin America. You can also find it in cans with syrup and it can be served with lemon cream.
Lúcuma mousse with manjar (dulce de leche)
(for 8 people)
2 cups of lúcuma
1 envelope of gelatin without flavor
¾ cups of sugar
3 egg whites
1 cup of manjar (dulce de leche)
2 tablespoons of vanilla
For the meringue:
2 egg whites
1 cup of sugar
3 tablespoons of powder sugar
Wilton Black Sugar Pearls
In a pot, combine gelatin with ½ cup of water over low heat until it starts boiling. Remove from heat.
Beat egg whites until it holds soft peaks. Slowly, add sugar and then, fold in lúcuma puree until well combined.
In a pot, combine 1 cup of sugar with 1 cup of water over low heat until sugar dissolves and consistency is thick, like syrup.
In a mixer, beat egg whites until it holds soft peaks. Add the syrup, stirring constantly, and then add powder sugar.
Microwave manjar and vanilla for 20 seconds. Stir and put it back in the microwave for 10 more seconds if needed.
To serve: in a small glass or wine glass, poor lucuma mousse, then add some dulce de leche and to finish add the meringue. Decorate with Wilton Black Sugar Pearls.
Refrigerate until ready to serve.
Chilean Papayas filled with lemon cream
(for 8 people)
1 can of papayas (Papayas al jugo)
1 can of condensed milk
½ package of cream cheese
½ cup lemon juice
Orange or mandarin zest to decorate
Cut papayas in half to form containers.
Filling: Mix condensed milk with cream cheese. Add lemon juice and still until well combined.
Fill a decorating bag and fill papayas. Refrigerate for 2 hours.
To serve, cover with orange or mandarin zest.