Murici mousse

Photo credit: @Portal Verde Azul
  • By BFN Brazil


215g of murici fruit pulp (6 ½ tbsp)
75ml of milk (½ a Tumbler glass)
70g of cream (4 heaped tbsp)
70g of condensed milk (6 level tbsp)
5g of unflavoured gelatine powder (1 dessert spoon)

Dissolve the gelatine following the instructions indicated by the manufacturer. Blend the fruit pulp with the milk, cream, condensed milk and the dissolved gelatine until smooth. Divide the mixture into individual serving glasses and refrigerate for 1 hour or until solidified. Serve chilled.


The BFN Project contributes to the implementation of the Convention on Biological Diversity’s Cross-Cutting Initiative
on Biodiversity for Food and Nutrition