Mousse de Corossol (Soursop Mousse) is a traditional Senegalese recipe for a classic dessert of soursop (corossol) fruit pulp sweetened with sugar and made into a mousse with gelatine and cream. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Soursop Mousse (Mousse de Corossol).
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The corossol (soursop in English) is the spiky green fruit of Annona muricata. The flesh is creamy with a slightly sour flavour and it is much loved in Senegal. The fruit is made into preserves, drinks and even ice creams.
Ingredients:
1.5kg ripe soursop (corossol) fruit
250g sugar
100ml water
10 sheets of gelatine
500ml double cream, whipped until it stands in soft peaks
1 lemon
Method:
Peel the soursop then remove the core and any seeds. Mix the flesh in a bowl with he lemon juice and a little then mash to combine. Pass the resultant mixture through a fine-meshed sieve then make up to 1l with water.
Soak the gelatine in a bowl of cold water. Dissolve the sugar in a pan with the 100ml water (heat gently until the sugar just dissolves). When the sugar has melted drain the gelatine and add to the pan. Continue heating until the gelatine just dissolves.
Take off the heat and whisk the mixture constantly until it cools. Now beat in the soursop juice. Continue beating until the mixture has thickened then gently fold in the whipped cream.
Divide between six individual ramekins then transfer to the refrigerator and chill for about 4 hours until set.
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