Baobab Mousse

Baobab mousse uses the pulp of the baobab fruit in a creamy dessert. This homemade, egg-free version contains milk and cream.

Ingredients

• 60 g unsweetened baobab pulp food powder
• 250 ml pasteurized whole liquid cream
• 250 g sweetened condensed milk
• 100 ml water

Preparation

Gradually dilute the baobab powder in the water to obtain a smooth mixture. Use food-grade powder free of shell fragments or seeds.

Place the very cold cream in a bowl and whip it until it has a soft texture, without turning it into butter.

Mix the condensed milk with the diluted baobab. Gently fold in the whipped cream in several additions.

Divide into 6 verrines and refrigerate for at least 4 hours. This version does not contain raw egg. Serve cold, respecting the cold chain.