Ingredients

• 100 g Dried purple corn kernels
• 500 ml Whole milk
• 100 g Granulated sugar
• 3 Egg yolks
• 4 sheets (8g) Gelatin sheets
• 200 ml Heavy cream (35% fat)
• 1 teaspoon Vanilla extract
• 150 g Goiabada (guava paste)
• 50 ml Water
• 1 tablespoon Lime juice
• 0.25 teaspoon Red chili flakes

Instructions

1. 1

   For the Purple Corn Mousse: Soak the gelatin sheets in a bowl of cold water. In a saucepan, bring the milk with the purple corn kernels to a simmer. Remove from heat, cover, and let steep for 30 minutes. Strain the milk, pressing the kernels well to extract all the flavor and color.

2. 2

   In another saucepan, whisk the egg yolks with the sugar until the mixture lightens. Gradually incorporate the infused purple corn milk, then return to low heat. Cook, stirring constantly, until the cream thickens slightly and coats the back of a spoon (do not boil).

3. 3

   Remove from heat, stir in the vanilla extract and the squeezed gelatin sheets. Mix well until the gelatin is completely dissolved. Let the cream cool to room temperature, then place it in the refrigerator for about 30 minutes, until it begins to set but is still liquid.

4. 4

   Meanwhile, whip the heavy cream until firm peaks form. Gently fold the whipped cream into the cooled purple corn cream in several additions, to obtain a light and homogeneous mousse.

5. 5

   Divide the mousse into individual glasses or ramekins and refrigerate for at least 3 hours, or ideally overnight, until thoroughly set.

6. 6

   For the Spicy Guava Coulis: In a small saucepan, combine the chopped goiabada (guava paste) with water, lime juice, and red chili flakes. Heat over low heat, stirring until the goiabada melts and the mixture becomes a smooth coulis.

7. 7

   Let the coulis cool to room temperature.

8. 8

   To serve, generously top each purple corn mousse with the spicy guava coulis.