Gofio Mousse

A very simple preparation in which we only need to whip the cream and egg whites until stiff.

1. What is the best way to whip cream?
2. Always cold, either straight out of the fridge or by placing our bowl on another bowl filled with ice.
3. If whipping with a whisk, we will have to maintain a steady rhythm without varying and controlling the thickness of the cream.
4. Whipping cream with a whisk is much easier and will take much less time.
5. However , it is very easy to overdo it and end up turning our cream into butter.
6. Once we have whipped the cream, we will beat our egg whites until stiff.

How to beat egg whites until stiff?

1. Always cold, either straight out of the fridge or by placing our bowl on another bowl filled with ice.
2. If you use a whisk to whip the cream, you will have to maintain a steady rhythm without varying it and controlling the thickness of the cream. You should bear in mind that whipping cream with a whisk is much simpler and will take much less time, although it is very easy to overdo it and end up turning your cream into butter.
3. Once we have whipped the cream, we will beat our egg whites until stiff.

How to beat egg whites until stiff?

1. It is the same procedure as with the cream. We beat it until we get a cloud-like, spongy texture.
2. Our recommendation is that as you beat the egg whites, you add the sugar to make a meringue.
3. Once we have both foams, we will beat the yolks together with the gofio until we obtain a relatively thick liquid mass.
4. We put everything in a bowl, mixing it with a pastry spatula from the outside in, to prevent the air from the cream and meringue from escaping, only then will we have the texture of the mousse.
5. We finish by adding cinnamon and chopped almonds on top and let it rest in the refrigerator for at least 3 hours.