Peruvian & World Recipes

Carob Syrup Mousse

Carob Syrup Mousse
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Carob Syrup Mousse

Course: Desserts, All RecipesCuisine: Peruvian
Servings

8

servings

Indulge in silky carob syrup mousse! Cream cheese, condensed milk, and Pisco blend for a luscious base, topped with whipped cream, cinnamon, and fresh berries. A rich, elegant Peruvian dessert with hints of Perfecto Amor for a sweet, sophisticated finish!

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Ingredients

  • 2 cups Cream cheese room temperature

  • 1 cup condense milk

  • 4 tbsp pure carob syrup

  • 1/4 cup Pisco

  • 1 1/2 cups heavy cream

  • 2 tsp confectioners’ sugar

  • 1 tsp vanilla

  • To Garnish

  • Ground Cinnamon

  • Perfecto Amor liqueur (blend of Pisco and grape juice)

  • 1/2 cup heavy whipping cream

  • Strawberries or Raspberries

Directions

  • Beat cream cheese to soften. Mix in condense milk until uniform. Add carob syrup and mix. Little by little in medium to high speed incorporate Pisco.
  • In a separate bowl beat the cream with confectioner’s sugar and vanilla until medium peaks. Add to previous mix. Fold.
  • Pour the preparation in glasses and refrigerate minimum 2 hours.
  • Previous serving sprinkle with cinnamon, a dash of Perfecto Amor. A dollop of whipped cream, and a berry for a pop of color will make it very pretty.

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