Peruvian & World Recipes

Carob Syrup Mousse

Carob Syrup Mousse
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Carob Syrup Mousse

Course: DessertsCuisine: Peruvian
Servings:

10

servings

Indulge in the luscious delight of Carob Syrup Mousse. Whisk together cream cheese, condensed milk, carob syrup, Pisco, and vanilla. In a separate bowl, whip heavy cream with confectioners' sugar. Gently fold the whipped cream into the carob mixture. Chill, then garnish with ground cinnamon, Perfecto Amor liqueur-infused berries, and a dollop of whipped cream. A decadent treat awaits!

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Ingredients

  • 2 cups Cream cheese room temperature

  • 1 cup condense milk

  • 4 -6 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 (a blend of Pisco and grape juice)

  • 1/2 cup heavy whipping cream

  • Strawberries or Raspberries

Directions

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

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