Peruvian & World Recipes

Guanabana Mousse (Soursop Mousse)

Guanabana Mousse (Soursop Mousse)
Print

Guanabana Mousse (Soursop Mousse)

Course: DessertsCuisine: Peruvian
Servings:

10

Indulge in the exquisite delight of Guanabana Mousse, blending defrosted guanabana pulp with creamy richness. A luscious fusion of softened cream cheese, velvety heavy cream, and sweet condensed milk, crowned with hard meringue or merengue cookies. Drizzle with chocolate or strawberry sauce for a divine treat.

Cook Mode

Keep the screen of your device on

Ingredients:

  • 2 cups defrosted Guanabana pulp

  • 2 packages of cream cheese softened

  • 2 cups heavy cream

  • 1 1/2 cup condensed milk

  • For Garnishing:

  • Hard merengue or merengue cookies (for 20)

  • Chocolate sauce or strawberries sauce

Directions

  • In a bowl, whip the softened cream cheese.
  • Add condensed milk and mix well. Set aside.
  • In a separate bowl whip the heavy cream until stiff peaks form.
  • Fold the cream into the condensed milk and guanabana pulp mixture.
  • Pour the mousse into individual glasses and refrigerate for a minimum of a couple of hours.
  • When ready to serve crumb the hard merengue cookies, drizzle with the sauce of your preference.
  • Enjoy!

Recipe Video

Share This Recipe:

Olenka Cooks

© 2024, All Rights Reserved

Contact Olenka

Contact

Follow Olenka

Facebook-f Instagram Youtube