La parchita tambien es conocida en otros paises como maracuya, es una fruta bastante cítrica pero que a la mayoría de personas les gusta; el mousse es un dulce de origen francés que se elabora al rededor del mundo y que posee la peculiaridad de una consistencia esponjosa.
Ingredientes:
• 3 parchitas grandes
• 200 gr de crema de leche
• 400 gr de leche condensada
• 15 gr de gelatina sin sabor
Hello friends how are you? Today I bring you the preparation of a delicious dessert, I will show you how to make a passion fruit mousse.
The parchita is also known in other countries as passion fruit, it is quite a citrus fruit but one that most people like; mousse is a sweet of French origin that is made around the world and has the peculiarity of a spongy consistency.Ingredients:
• 3 large passion fruit
• 200 gr of milk cream
• 400 gr of condensed milk
• 15 gr of unflavored gelatin
La elaboración de este postre es muy facil, lo primero es abrir la fruta y extraemos todo lo de adrentro, esto lo echaremos en la licuadora sin agua y lo batimos, luego de este paso tomaremos un colador por donde pasaremos el jugo que ya tenemos, una vez colado lo volvemos a echar en la licuadora.
Tomamos la crema de leche y la leche condensada para agregarlas a la licuadora, la gelatina sin sabor a vamos a combinar con 6 cucharaditas de agua tibia y luego si la agregamos a la licuadora.
The preparation of this dessert is very easy, the first thing is to open the fruit and extract everything from the inside, we will put this in the blender without water and beat it, after this step we will take a strainer through which we will pass the juice that we already have, once strained we put it back in the blender.
We take the heavy cream and condensed milk to add them to the blender, the unflavored gelatin will be combined with 6 teaspoons of warm water and then if we add it to the blender.
Despues de batir bien los ingredientes solo nos queda buscar un recipiente donde poner nuestra mezcla para ser metida al refrigerador.
After beating the ingredients well, we can only find a container where to put our mixture to be put in the refrigerator.
Aproximadamente 2 horas despues minimo, ya podemos disfrutar de nuestro postre; aqui pueden ver el resultado final, la verdad quedo muy bueno y espero puedan hacerlo, nada mas sencillo que esta receta.
Todas las fotos son de mi propiedad
Approximately 2 hours after minimum, we can already enjoy our dessert; Here you can see the final result, the truth is very good and I hope you can do it, nothing is simpler than this recipe.
All photos are my property
Thanks for getting here, have a nice day!!
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