Ingredients

• 300 g Lucuma pulp
• 200 ml Condensed milk
• 150 ml Evaporated milk
• 3 Gelatin sheets
• 250 ml Very cold heavy cream (35%)
• 3 tablespoons Chia seeds
• 2 tablespoons Grated panela (unrefined cane sugar)
• 1 tablespoon Unsalted butter
• 1 pinch Salt
• 1/4 teaspoon Ground cinnamon

Instructions

1. 1

   Hydrate the gelatin in a bowl of cold water for 5 to 10 minutes.

2. 2

   In a small saucepan, gently heat the evaporated milk. Squeeze out the excess water from the gelatin and dissolve it in the warm evaporated milk, stirring until completely melted. Let it cool slightly.

3. 3

   In a large bowl, combine the lucuma pulp, condensed milk, and the evaporated milk-gelatin mixture until smooth.

4. 4

   In another bowl, whip the very cold heavy cream into firm peaks. Gently fold the whipped cream into the lucuma mixture in several additions using a spatula.

5. 5

   Divide the mousse into individual glasses or ramekins. Refrigerate for at least 3 to 4 hours, or until the mousse is set.

6. 6

   For the crumble: In a small frying pan, melt the butter over medium heat. Add the chia seeds, grated panela, pinch of salt, and cinnamon (if using). Cook, stirring constantly for 3 to 5 minutes, until the panela melts and the chia seeds are lightly toasted and crunchy. Let it cool completely on parchment paper; the mixture will harden and become brittle.

7. 7

   Just before serving, crumble the panela chia topping over each lucuma mousse.