Home   /   Recipes  /  Home  /   Mousse Cream Punch (Mousse de Ponche de Crema)

Mousse Cream Punch (Mousse de Ponche de Crema)

Mousse Cream Punch (Mousse de Ponche de Crema)

 

 

 

 

 

 

 

 

 

 

12271336_10208327024401768_470166011_oThe Following Recipe is from our Magazine contributor Chef Carlos La Cruz

It is a quintessential classic during the holidays in Venezuela It is his wish that you enjoy this wonderful creation.

“Punch cream is our quintessential drink to share during Christmas I leave one of my creations mousse Ponche Crema you enjoy”

Chef Carlos La Cruz
http://carloslacruz.blogspot.com

 

Print Recipe
Mousse Cream Punch (Mousse de Ponche de Crema)
Course Dessert
Cuisine Venezuelan
Servings
Ingredients
Cream Punch
Course Dessert
Cuisine Venezuelan
Servings
Ingredients
Cream Punch
Instructions
  1. To prepare the crust take the cookies and place them in a food processor with chocolate or if you do not have a food processor you can grind each cookie and place them on the bottom of a cake pan to cover the entire base then set aside. Or if you prefer to prepare separately pouring the crust in different plastic or glass cone-shaped base plates or cylinders as they are in the picture, sometimes using Martini glasses. Mix Ponche Crema, Cocuy (an alcoholic beverage from the fermented juices of the head, body or leaves of Agave cocui), and half the milk in a small bowl and set aside. In a microwave-proof container or small saucepan, combine remaining milk with 2 chucharadas of ponchecrema and sugar loaf: beat until thoroughly mixed. Beat the egg whites to soft peak stage. Add sugar one tablespoon at a time until stiff peaks form. Set aside the meringue. In a small bowl, beat the cream until firm. Set aside. Mix milk, cream and brown sugar punch and heat through until fully incorporated: or microwave until heated through. When hot, sprinkle the gelatin over the surface of the mixture and beat until thoroughly mixed. Transfer to a large bowl and continue beating until the mixture cools to room temperature. Then add ½ cup of Ponche Crema, mix milk and two teaspoons brown sugar punch cream and continue mixing until completely blended. Add the whipped cream into the egg whites together slowly. Then add this mixture to the liquid in the large bowl and continue mixing gently until all ingredients are well combined with liquid. Pour over crust on a griddle or in preparation base plates separately and refrigerate for at least several hours overnight would be better. The next day, about an hour before you are ready to serve the mousse. When serving, cut the cake into as many portions as desired serving, whip the cream with fresh cream 3 tablespoons punch, and place on top of each serving of mousse cake with him. If you like, grate some chocolate on top. And eat they can keep in the refrigerator until ten days after made. And you can enjoy your eggnog cream mousse.
  2. Beat egg whites to soft peaks, add the yolks slowly, Continue beating and slowly add the condensed milk, pasteurized milk, vanilla, lemon and finally the rum. Try and verify that you have a taste for liquor you want, if not add more rum or more milk as appropriate. For an even thicker punch, boil milk with two tablespoons of cornstarch. Chill at least two hours before serving.
Recipe Notes

 

 

 

 

 

 

 

 

 

 

Share this Recipe
Powered by WP Ultimate Recipe

Tags

Related Article