Gofio Mousse

New gofio mousse by Juan Carlos González, professor of pastry and confectionery.

Gofio Mousse

Recipe by Gofio La Molineta
Raciones

4

raciones
Preparación

30

minutes
Cooking time

40

minutes
Calories

300

kcal

We have a new version of the gofio mousse! On this occasion, it comes from the hand of Juan Carlos Gonzalez, professor of pastry and confectionery.

Ingredients

  • 10 grams of gelatin leaves

  • 200 grams egg whites

  • 200 grams of sugar

  • 560 grams of cream

  • 30 grams of gofio (millet or mixture)

Directions

  • First soften the gelatine in water, beat the egg whites and the gofio and put it aside in the fridge.
  • Put the hydrated gelatine together with the sugar and whites into a bain-marie and stir until the sugar dissolves.
  • Whip at maximum speed until it forms a meringue and, before it cools down, mix it in with the cream gently and in encircling movements.
  • Pour into glasses and chill in the refrigerator.