in Dessert Recipes, Spain

Gofio Mousse

updated

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Ingredients for 4 servings:

  • 3 eggs
  • 7 tbsp condensed milk, sweetened
  • 70 g almonds, ground
  • 120 g gofio
  • 250 g cream

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Recipe from Lanzarote

First, separate the eggs and reserve the yolks. Then, beat the egg whites and cream until stiff peaks form. Combine the gofio flour, ground almonds, condensed milk, and egg yolks and whisk with a mixer. Add the stiff peaks and beat again with a mixer. Fold in the stiff peaks, refrigerate, and you’re done. This goes well with cream and brittle. Note: I couldn’t find the recipe, so I had to experiment. Most mousses were either too runny or too thick for my liking. And I wanted it exactly like the one I was served in a restaurant in Lanzarote.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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