{"id":13862,"date":"2026-06-24T11:06:28","date_gmt":"2026-06-24T16:06:28","guid":{"rendered":"https:\/\/recetas123.net\/esponjado-de-curuba\/"},"modified":"2026-06-24T11:09:48","modified_gmt":"2026-06-24T16:09:48","slug":"colombian-curuba-mousse","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/colombian-curuba-mousse\/","title":{"rendered":"Colombian Curuba Mousse"},"content":{"rendered":"\n

Curuba mousse is a traditional chilled dessert from Colombia\u2019s Andean region, especially associated with Boyac\u00e1 and Bogot\u00e1. It combines the fragrant tartness of curuba fruit with whipped cream, whipped egg whites, and gelatin for a light, airy, creamy texture.<\/p>\n\n\n\n

It is often served at family gatherings, celebrations, and special lunches. Curuba, also known in other Andean countries as taxo, gives this dessert its distinctive fruity flavor and refreshing acidity.<\/p>\n\n\n

<\/div>
\n\t
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\"Esponjado<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Colombian Curuba Mousse<\/div>\n\t\t
\n\t\t\t\t
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Preparaci\u00f3n<\/div>\n\t\t\t
5<\/span> hrs<\/span> 30<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
5<\/span> hrs<\/span> 30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
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\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tColombian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 8<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 290<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n

For the curuba pulp<\/h3>\n\n\n\n
    \n
  • 600 g ripe curubas, about 10 to 12 fruits<\/li>\n\n\n\n
  • 250 ml water (1 cup)<\/li>\n<\/ul>\n\n\n\n

    For the mousse<\/h3>\n\n\n\n
      \n
    • 395 g sweetened condensed milk (1 can)<\/li>\n\n\n\n
    • 250 ml cold heavy cream (1 cup)<\/li>\n\n\n\n
    • 60 g granulated sugar (\u00bc cup)<\/li>\n\n\n\n
    • 15 g unflavored gelatin (1\u00bd tablespoons)<\/li>\n\n\n\n
    • 60 ml cold water (\u00bc cup)<\/li>\n\n\n\n
    • 120 ml hot water (\u00bd cup)<\/li>\n\n\n\n
    • 120 g egg whites (4 large egg whites)<\/li>\n\n\n\n
    • 5 ml lemon juice (1 teaspoon)<\/li>\n<\/ul>\n\n\n\n

      Preparation<\/h2>\n\n\n\n
        \n
      1. Extract the curuba pulp,<\/strong> cut the curubas in half, scoop out the pulp, and blend it with the 250 ml of water. Strain it through a fine sieve to remove the seeds and reserve about 300 ml of thick juice.<\/li>\n\n\n\n
      2. Bloom the gelatin,<\/strong> sprinkle the unflavored gelatin over the 60 ml of cold water and let it stand for 5 minutes. Add the hot water and stir until fully dissolved, then let it cool until lukewarm.<\/li>\n\n\n\n
      3. Make the curuba base,<\/strong> mix the strained curuba juice with the sweetened condensed milk in a large bowl. Slowly pour in the lukewarm gelatin while stirring continuously until evenly combined.<\/li>\n\n\n\n
      4. Whip the cream and egg whites,<\/strong> whip the cold heavy cream until it thickens and forms soft peaks. In another completely clean, dry bowl, beat the egg whites with the lemon juice; gradually add the sugar until you have a firm, glossy meringue.<\/li>\n\n\n\n
      5. Fold everything together,<\/strong> fold the whipped cream into the curuba base using gentle motions. Add the meringue in two additions, folding carefully so the mixture stays airy and fluffy.<\/li>\n\n\n\n
      6. Chill the dessert,<\/strong> pour the mixture into a 1.5-liter mold or individual dessert cups. Refrigerate for at least 5 hours, until cold, firm, and stable enough to serve.<\/li>\n<\/ol>\n\n\n\n

        Chef\u2019s tips<\/h2>\n\n\n\n
          \n
        • Choose ripe, fragrant curubas with plenty of pulp for the best flavor.<\/li>\n\n\n\n
        • Strain the fruit thoroughly for a smooth dessert without seeds.<\/li>\n\n\n\n
        • Add the gelatin when it is lukewarm, not hot, so it does not affect the whipped ingredients.<\/li>\n\n\n\n
        • Fold gently to preserve the air that gives the mousse its signature texture.<\/li>\n\n\n\n
        • Keep the dessert chilled until serving time.<\/li>\n<\/ul>\n\n\n\n

          Traditional variations<\/h2>\n\n\n\n

          Colombian homes also prepare similar chilled desserts with passion fruit, blackberry, lulo, and guan\u00e1bana. The traditional technique keeps a fruit base, condensed milk, cream, and gelatin, although some homemade versions omit the whipped egg whites and use only cream for a denser result.<\/p>\n\n\n\n

          How to serve<\/h2>\n\n\n\n

          Serve the curuba mousse well chilled in individual glasses or sliced from a large mold. You can garnish it with strained curuba pulp, a few drops of blackberry sauce, or small pieces of fresh fruit. It is a lovely dessert after a family meal or for a celebration.<\/p>\n\n\n\n

          Recommended pairings<\/h2>\n\n\n\n
            \n
          • Butter cookies<\/li>\n\n\n\n
          • Plain sponge cake<\/li>\n\n\n\n
          • Black Colombian coffee<\/li>\n\n\n\n
          • Hot chocolate<\/li>\n\n\n\n
          • Blackberry sauce<\/li>\n<\/ul>\n\n\n\n

            A little history<\/h2>\n\n\n\n

            Curuba is an Andean fruit commonly used in Colombian juices, desserts, and sweets. In this mousse, its natural tartness balances the sweetness of condensed milk, creating a refreshing dessert that is closely linked to homemade Andean baking and dessert traditions.<\/p>\n","protected":false},"excerpt":{"rendered":"

            Curuba mousse is a traditional chilled dessert from Colombia\u2019s Andean region, especially associated with Boyac\u00e1 and Bogot\u00e1. It combines the fragrant tartness of curuba fruit with whipped cream, whipped egg whites, and gelatin for a light, airy, creamy texture. It is often served at family gatherings, celebrations, and special lunches. Curuba, also known in other […]<\/p>\n","protected":false},"author":6,"featured_media":13864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[161,183],"tags":[],"class_list":["post-13862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colombian-recipes","category-postres-colombianos","entry","has-media"],"yoast_head":"\nColombian Curuba Mousse | Recetas123<\/title>\n<meta name=\"description\" content=\"Make Colombian curuba mousse, a light and creamy chilled dessert with Andean fruit, whipped cream, and gelatin.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/colombian-curuba-mousse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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