Hello, what's more, my people, as they all are, today I am writing this good recipe to make a mousse de parchita.

For those who do not know that it is a parchita mousse, Parchita mousse is nothing more than a delicious and refreshing dessert prepared with parchment juice (chinola, maracuya, or parchita) condensed milk or cream, eggs and sugar.

Ingredients

. 3 large patches
. 1/2 can condensed milk
. 45 grams of pineapple jelly
. 2 Eggs
. 150 grams of Sugar

Preparation.

Step 1

Take a pot add about two cups of water, let boil until it is reduced to more or less one, add the gelatin, mix to dissolve and add a cup of water but this time cold and let stand.

Step 2

Pica the parchitas to the half and we emptied its content in the blender, we liquefied them a minute. (Not much to avoid crushing the seeds completely and then leaving in the mixture)

Step 3

We use a colander to just get the juice from the parchita

Step 4

In this step we wash our blender and pour the juice and add the condensed milk, the eggs and the sugar and we liquefy it for a couple of minutes

Step 5

We take our mixture pour it in a mold cup and we are adding little by little the pineapple gelatin "take into account that the gelatin is not hot that is already cold" to the mixture and go. I placed it in a mold for cakes, but you can place it where you want in glasses, cups, etc.

Step 5

fuente

You take it to the fridge and let it set, this happens in about two hours, decorate with fresh parchita on the top and good appetite ...