Olenka Reyes, chef of the ONE65 pastry shop in San Francisco CA, brings us one of her favorite recipes to delight us. Lucuma is a fruit of Peruvian origin with a unique flavor and creaminess. Lucuma is not only enjoyed for its distinct taste but also valued for its nutritional content. It is rich in vitamins and minerals, including beta-carotene, iron, zinc, vitamin B3 (niacin), and fiber. The popularity of lucuma has extended beyond its native regions, and it is now recognized and appreciated in other parts of the world for its unique taste and nutritional profile.
“I love lucuma, it is my favorite fruit. In the United States you only find the packaged pulp, but I would love for the fruit to be exported,” says Chef Reyes. Chef Olenka has been innovating for several years now with lucuma and has decided to share with our readers one of her favorite recipes: Lucuma mousse and chocolate chiffon cake that we present below. Check for the Olenka’s innovating recipes below:
LUCUMA MOUSSE
Ingredients:
- 200 g fresh milk cream
- 350 g ground lucuma pulp
- 4 egg yolks
- 80 g water
- 80 g white sugar
Preparation:
- Beat the cream until it has a whipped cream. Put the whipped cream in the refrigerator.
- Put the sugar and water in a small saucepan and bring to a boil over medium-high heat. Let it really boil!
- When the syrup is about to boil, start beating the yolks at high speed. Add the syrup to the side of the bowl so that it does not collide with the mixer. Continue beating on high speed until the mixture has cooled completely.
This technique of cooked yolks with syrup is called “pâté à bombe”.
- Add a third of the mixture to the lucuma pulp and mix with a spatula. Then add this to the rest of the yolks and mix using enveloping movements.
- Add the cream and incorporate it with enveloping movements.
CHOCOLATE CHIFFON CAKE
Ingredients:
- 75 g unsalted butter
- 120 g white granulated sugar
- 70 g chocolate with 70% cocoa
- 1/2 tsp vanilla
- 1 cold egg
- 35 g flour
- 1/2 tsp salt
Preparation:
- Put the cubed butter, sugar, and chocolate in a double boiler in the bowl where you will later beat it. Make sure the water does not touch the base of the bowl.
- Once everything is melted, mix it, take it off the heat and wait for it to cool down.
- Beat the mixture and add the vanilla and egg. Beat until fully incorporated. From that moment, beat for 2 more minutes at high speed.
- Add the flour and salt and beat for 2 more minutes at high speed. These blending processes are what will give us the texture.
- Spread it on a previously greased plate with holes, approximately 1 cm. Place in a preheated oven at 180°C / 350°F for 15min.
- When it is still hot, put it in a ring mold and let it cool. Let cool without removing from the ring.
CARAMEL DECOR
- 100g sugar
- In a pot, put the sugar over low heat until it has a caramel color, pour it onto a silpat, spread it so that a thin layer forms, and let it cool.
TO ASSEMBLE THE DESSERT
- Pour the lucuma cheesecake mousse into the previously cooled mold.
- Put in the freezer for approximately 3 hours.
- Unmold it and decorate it with some fruits with raspberries and the candy decoration on top.
Enjoy these unique dessert creations!
About Olenka Reyes
Olenka Reyes is a professional pastry chef with many years of international experience. She has worked with some of the most prestigious three Michelin star restaurants in the sector such as ABaC in Spain and the renowned Osteria Francescana in Italy, as well as with pastry shops and bakeries. Creativity has been her guiding principle from the beginning, and her motivation and passion are the greatest strengths that allow her to continue contributing to the industry. Each of her creation is a testament to her tireless work. She remains passionately committed to the pursuit of perfection in the culinary realm and continue elevating the culinary experience.