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Mousse de Gofio

Smoked Paprika - Mousse de Gofio

You might have noticed that I have turned into a big fan of the Canary Islands. Had I never decided to travel there, I would have never discovered Gofio and its recipes. So, what is gofio? It’s basically toasted flour. Traditionally wheat or corn flour, but nowadays you can find all sorts of toasted flours on the islands.

Since gofio is already toasted, you don’t need to cook it. It can be used in food directly: sauces or desserts, sweet or savoury. What is certain is that it will have a very characteristic taste.
The first time I tried it was in a raw bar, which I would consider a protein bar, but which was probably a different thing. The time I really felt in love with gofio was when I first tried it in a mousse. And here it is, the indulging mousse de gofio recipe.

It should be noted, however, that I have removed the raw egg in the recipe because I’m not a big fan of raw egg. The result is still excellent and so easy to make that the only thing you need is to get hold of some gofio.

Mousse de Gofio

An indulging experience for your palette

  • 600 ml double cream ((not extra thick!))
  • 4 tbs wheat or corn gofio
  • 4 tbs orange liquor ((optional))
  • 200 ml condensed milk
  1. Whip the cream until very stiff.

  2. Mix the gofio, liquor and condensed milk in a large bowl.

  3. Carefully add the whipped cream and stir until smooth.

  4. Serve in small glasses or bowls, ideally topped with toasted almond flakes.

This post first appeared on Smoked Paprika, please read the originial post: here

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Mousse de Gofio


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