Name: Huitlacoche Mousse (Mousse de Huitlacoche)
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons dried epazote or minced fresh cilantro leaves; 2 cans (8 ounces each) huitlacoche; 1 fresh chile, either jalapeño or serrano, roasted, peeled, seeded, and diced; 2 poblano chiles, roasted, peeled, seeded, and diced; 1 small onion, finely chopped (about ½ cup); 2 garlic cloves, minced; 2 tablespoons corn oil; 1 cup heavy cream; ¼ cup cold water; 1 envelope (1 tablespoon) plain gelatin; Salt to taste

Preparation info

8
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

I developed this dish—a very rich and sumptuous use of the exquisite huitlacoche—for a reception given by the noted Mexican photographer Eugenia Rendón de Olazábal at the International Center for Photography in New York City. The occasion was the publication of her book Espinas, a volume of striking black-and-white photographs of cactus.

At the party we used the mixture as a filling for tiny puff pastry shell—volovanes, as they are called in Mex

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of