Mus de Pejibaye - Peach Palm Fruit Mousse
Cooking Time: 2 hours 30 min Yield: 6 servings Level: Intermediate
6 peach palms fruits (pejibayes), rinsed
5 1/2 cups water
18 oz. cream cheese
1 tablespoon natural gelatin
Salt and pepper to taste
- 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.
- In a bowl, dissolve gelatin in 1/4 cup cold water.
- Peel and pit peach palm fruits.
- 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.