Huitlacoche Mousse

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