Chicha Morada Mousse
In today’s edition of “Modern Peruvian” cuisine, Chicha Morada, a purple corn drink infused with cinnamon, cloves, and fruit peels, is transformed into a mousse using an emulsifier (methylcellulose) and a stabilizer (xanthan gum).
INGREDIENTS
- 8 oz. chicha morada elixir, room temperature
- 2 oz. simple syrup
- 2 oz. lime juice
- 3 grams methylcellulose
- 1 gram xanthan gum
In addition to the ingredients above, you’ll need an immersion blender and a standing mixer with a whisk attachment to make this magic happen.
PREPARATION
- Combine the ingredients into a tall container
- Add the methylcellulose and xanthan gum, mix well with an immersion blender
- Transfer the mixture into the bowl of a standing mixer
- Whisk for 10 minutes, or until a mousse forms
- Serve in small cups or wonton soup spoons
SERVINGS
12 servings.
NOTES
If you don’t have access to a standing mixer, you can use an electric hand mixer.