Sueño de Lúcuma y Cereza

Sueño de Lúcuma y Cereza

By
From
Andina
Serves
4-6
Photographer
David Loftus

Lúcuma & Cherry Dream. Lúcuma is a fruit native to the Andes. Legend has it that a maiden living in the highlands of Peru refused all proposals. One night she dreamt she was sitting under a lúcuma tree when a fruit fell into her lap. She ate it, looked up and fell in love with a bird perched in the branches. When she woke a suitor came to visit her. Recalling her dream she accepted his proposal. The lúcuma dream was born.

Ingredients

Quantity Ingredient
125g lucuma puree, mixed with 100ml water
or 50g lucuma powder, mixed with 100ml water
200ml full-fat milk
2 egg yolks
50g caster sugar
150g white chocolate, broken into squares
200ml whipping cream
a few small mint leaves, to serve
Dulce con Café y Maracuyá, Edible dirt, to serve (optional)

For the pisco-infused cherries

Quantity Ingredient
200g frozen pitted morello or black cherries
60g yacon syrup
or 100g caster sugar
300ml pisco or whisky
2 pared pieces orange, zested
1 star anise
1/2 cinnamon stick

For the cherry jam

Quantity Ingredient
250g unsweetened cherry puree or frozen black cherries
75g jam sugar

Method

  1. The day before you want to serve the dish, make the pisco-infused cherries. Put all the ingredients in a sterilized glass jar and leave to infuse for 24 hours, turning the jar over regularly, to help the sugar dissolve (if using) and the flavours to develop.
  2. On the day you intend to serve the dish, first make the cherry jam. Put the cherry purée or frozen cherries in a saucepan and add the jam sugar. Cook over a low heat until the sugar has dissolved, then bring to the boil and cook for 5 minutes, stirring continuously, until you reach a jam-like consistency. Set aside.
  3. To make the mousse, put the lúcuma and milk in a saucepan and whisk to combine. Put the pan over a high heat and bring the mixture to the boil, then remove from the heat. In a separate bowl, whisk the egg yolks and sugar together until the mixture is very pale and mousse-like.
  4. Gradually pour the milk and lúcuma mixture into the bowl with the eggs and sugar, stirring continuously. When the mixtures are combined, pour everything back into the saucepan and warm gently over a low heat, still stirring continuously for 10 minutes, until you have a custard. It is ready when the mixture coats the back of a spoon and you can draw a line through it.
  5. Add the white chocolate to the pan with the custard and stir until it has completely melted. Turn off the heat and allow the mixture to cool to body temperature.
  6. Whisk the whipping cream until it forms soft peaks, then fold into the white chocolate custard. Spoon the mousse into individual serving glasses or into one serving bowl or piped onto individual plates. Put in the fridge for at least 4 hours until well chilled and lightly set. Serve with spoonfuls of cherry jam (store any leftover in a jar in the fridge for 1 week) and a few pisco-infused cherries and mint leaves. Sprinkle with edible dirt, if you wish.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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