Recipe
Homestead Starfruit Tropical Mousse with Guava and María Cookies
Chilled dessert in individual cups: María cookie base, airy starfruit mousse without raw eggs, and a thin layer of guava on top.
- Preparation40 min
- Cooking10 min
- Total time4 h 50 min
- Servings6 serving glasses; use glasses with a capacity of 180–200 ml
- DifficultyMedium
Important notice: People with kidney disease must avoid starfruit and products containing it, according to the National Kidney Foundation. This recipe is not suitable for them.
This Cuban-inspired mousse combines guava and María cookies with starfruit grown in southern Florida. According to UF/IFAS, there is commercial production of this fruit in Miami-Dade; the harvest usually extends from June to February, with one peak occurring from December to February. To buy Homestead starfruit, confirm its origin with the seller: availability depends on the producer.
It is served in individual cups, with a cookie base, pale cream-colored mousse, and a layer of guava. It contains no raw eggs and requires at least four hours of refrigeration. It is an adaptation for preparation in advance, not a traditional recipe of documented origin.
Ingredients
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Base
Starfruit Mousse
Topping and Decoration
Method
Starfruit Puree
- Wash the starfruit well under running water, cut off the ends, and slice it. Carefully remove the seeds.
Image generated with AI.CiberCuba - Blend the fruit in the blender and pass the puree through a fine sieve, pressing with a spoon. Weigh 250 g of strained puree. If short, process a little more fruit; reserve any excess for another use.
Cookie Base
- Blend the María cookies until they are fine crumbs. Mix them with the melted butter until you obtain a wet sand texture.
- Distribute the mixture into six glasses with a capacity of 180–200 ml and press it lightly with the back of a spoon to form a base. Store them in the refrigerator.
Image generated with AI.CiberCuba
Mousse
- Sprinkle the gelatin over the 30 ml of cold water and let it hydrate for 5 to 10 minutes, or as indicated by the manufacturer.
- Heat the 250 g of puree with the sugar in a saucepan over low heat for about 3–5 minutes, stirring until the sugar dissolves, without letting the puree reduce too much. Remove the saucepan from the heat.
- Add the hydrated gelatin to the hot puree and stir until completely dissolved, without bringing it back to a boil. Let the mixture cool until it is no longer hot but remains fluid and has not started to set.
- Beat the cream cheese until smooth. Incorporate the cooled puree gradually, beating until you obtain a homogeneous cream. Continue with the following steps without letting it rest at room temperature.
Image generated with AI.CiberCuba - In another bowl, whip the very cold cream until soft peaks form. The starfruit cream must not be hot when mixing it with the cream.
- Add a small portion of whipped cream to the starfruit cream to lighten it. Incorporate the rest in two or three batches, using a spatula and folding motions, to preserve the air.
Image generated with AI.CiberCuba - Distribute the mousse over the cookie bases, leaving space for the guava. Smooth the surface, cover the cups, and refrigerate for at least 4 hours, or until the mousse is firm.
Topping and Assembly
- Briefly heat the guava jam with 15 ml of water; add up to 15 ml more only if necessary to spread it. Stir until uniform and let it cool before using.
- Spread a layer of guava over each set mousse with the back of a small spoon. Cover and refrigerate again until serving.
Image generated with AI.CiberCuba - Just before serving, wash the small starfruit, cut it into crosswise star-shaped slices, remove the seeds, and place one slice on top of each cup.
