Mus de Pejibaye - Peach Palm Fruit Mousse

• Cooking Time: 2 hours 30 min
• Yield: 6 servings
• Level: Intermediate

Ingredients

• 6 peach palms fruits (pejibayes), rinsed

• 5 1/2 cups water

• 18 oz. cream cheese

• 1 tablespoon natural gelatin

• Salt and pepper to taste

Directions

1. In a saucepan over medium high heat, bring peach palm fruits and 5 cups water to a boil. Reduce heat to medium low until fruits are cooked (tender), about 1 1/2 hours.

2. In a bowl, dissolve gelatin in 1/4 cup cold water.

3. Peel and pit peach palm fruits.

4. Puree fruits, cheese, salt and pepper, and gelatin in a food processor. Place mixture in a mold and refrigerate until gelatin is hard. Serve on toast, crackers, or as a garnish with salad greens.