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Sapodilla mousse

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Sapodilla mousse

The festival preparation is on air. Time for Christmas and New Year.

It’s the season of fruits too.

Beautiful oranges and sapodillas are available prettily in the market.

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Sapodilla is called chikoo in hindi.in india many common desserts are made using chikoo.

I am really bored with chikoo halwa ,chikoo milkshake ,chikoo ice-cream and chikoo cheesecake. Thought to make something different. I already made mango mousse in summer so thought to prepare sapodilla mousse.

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The sapodilla mousse are rich creamy and really very delicious.

When sapodilla mousse turns a tongue tickling dish, then I tried this mousse with sapodilla and orange juice. It was a hit too.

I didn’t use Gelatins and Agar Agar here. I don’t like the taste of the mousse when gelatin are added with it. So I always try to make mousse without Gelatins.

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Which dessert other than mousse will give u a hit tongue tickling taste?????

It’s the time for new year and this dessert will be a perfect party dessert.

INGREDIENTS ::

Heavy whipping cream – 1 cup

Sapodilla puree – 3/4th cup

Orange reduction – 1/4th cup

Sugar – 2 tbsp (optional)

METHOD OF PREPARATION ::

Chill the beater and a bowl , in which you are going to beat the whipping cream , for 20 minutes.

Pour the cream and start beating it at low speed for 30 second then beat it in high speed till soft peak.

Add powdered sugar and beat it for 30 seconds more.

Mix both the purees and keep these in a big mixing bowl.

Add the beaten whipping cream and fold it gentle.

When everything is mixed properly, pour this mixture in individual glasses and chill for 1 hour or till it sets.

For garnishing I ve used grated dark chocolate, few sprinklers and chopped cherries.

Serve and enjoy.

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NOTE ::

I ve not used sugar at all.

The whipping cream I have used ,was too sweet.

And of course sapodilla and orange have their own sweetness.

So add sugar according to the sweetness of fruits and cream.

if you don’t want to use orange juice then take a cup of sapodilla juice and follow the same method.

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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