The lucuma is a fruit of Andean origin, almost exclusively of Peru. It’s hard to describe its taste; it’s very sweet, with an orange color and feels very soft (delicious, in short). If you don’t live in Peru, maybe it’s easier for you to find the dehydrated lucuma: don’t worry, we can use it too using this equivalence:

1 kg of fresh lucuma = 4 tablespoons of dehydrated lucuma

You have to rehydrate the lucuma flour with the same quantity of cold water for 2 or 3 hours, to get a puree.

Ok, prepare for this, because if you haven’t tried the lucuma, you’ll love it. This recipe is for 6-8 people.

Ingredients:

• 4 eggs
• 1/4 cup of water
• 1 cup of evaporated milk
• 1 cup of sugar
• 2 tablespoons of unflavored gelatin
• 6 lucumas, peeled and cut in pieces
• 1 cup of cream
• 1/4 teaspoon of vanilla

Preparation:

Blend or process the lucumas with milk, to get a puree. Strain and keep back.

Beat the whites with 1/2 cup of sugar to form peaks. Keep back.

Beat the cream until it gets very thick.

Mix the gelatin with water and dissolve on a low flame for 1 or 2 minutes. Add the rest of the sugar. Let it get tepid.

Add the gelatin to the lucumas; next, the whites, enveloping it. At last, add the cream and the vanilla.

Grease a thin (with a hole in the center) and pour the preparation. Get into the refrigerator until it sets.

To take out from the tin, pass a knife in the tin rim and invert the tin over a dish.

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Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Lucuma, Lucuma, Desserts, Bavarois de Lucuma, Lucuma Bavarois.