This mousse is a creamy and fresh spring dessert, which highlights one of the fruits of the season and its balanced flavor between sweet and slightly acidic.

When we get to May, these orange coloured fruits start to be seen for sale, often full of spots, inducing those who do not know to think they are already touched or damaged. Actually, loquats are somewhat sensitive fruits that are easily marked on the skin by their tree, and these bruises often do not pass to the pulp.



I always got used to savoring loquats since I was little because for many years we had a tree of this fruit in our garden, but they were smaller in size than the ones found for sale.

Every year, when I buy loquats, this is one of the recipes I usually make, sweetening it sometimes with some sugar and sometimes using condensed milk.

The ingredients

This mousse is very simple to make and only needs 4 ingredients to prepare it:

• Loquats - For this recipe, I calculated about 2 to 3 ripe medium-sized fruits per person.
• Cream - as always, I prefer heavy cream without additives; between 15 to 30 minutes before starting the recipe, you should put the cream in the freezer to make it cooler and whip faster.
• Gelatine - helps to fix the whipped cream while maintaining its lightness, since the purée loquats are added (a moist and heavy element).
• Condensed milk - I prefer to use skimmed condensed milk or else condensed coconut milk, in a proportion of about 1 tablespoon per person.

How to make

Since loquats oxidize very quickly, I like to start this mousse by preparing the other elements first:

• After the cream has cooled, start whipping the cream and then add the condensed milk.
• Soak gelatin sheets in cold water, then drain.
• Place them in a bowl and melt in the microwave (defrost function) for a few seconds, enough to melt completely but without boiling.
• Mix a few spoonfuls of the cream preparation with the gelatin and mix everything well. Gelatin is never added directly to the whole of the cream and condensed milk preparation because we risk that the gelatin might solidify very quickly (due to the thermal shock) and we'll have some solid pieces of gelatin in the middle of the mousse.
• As the content of the gelatin bowl is added to the remaining cream, everything is well wrapped so all is uniform.
• Place in the refrigerator while the loquats are being prepared.
• Fill a bowl with water and some lemon juice, in which we will place the pieces of fruit as we peel and pit, to prevent them from oxidizing (which happens very quickly) and thus keep their natural color.
• With the help of a hand mixer, blender, or food processor puree the loquats.
• Finally, this puree is added to the remaining ingredients, mixing well until the mousse is homogeneous, and is distributed in bowls or cups that are placed in the refrigerator until serving time, simple or decorated to taste.

Loquat and condensed milk mousse

Ingredients

8 or 10 loquats
200 ml of heavy/whipping cream
4 sheets of gelatin
4 tablespoons of condensed milk
lemon juice 

1. Whip the cream along with the condensed milk.
2. Soak the gelatin sheets in a bit of water, and when they are moist, drain.
3. Place in a bowl, and take it about 10 to 15 seconds to the microwave (defrost mode) to melt (but don't let it boil).
4. Add a few tablespoons of the cream+condensed milk mixture to the gelatin and mix well.
5. Pour the contents of the gelatin bowl into the bowl of cream+condensed milk and wrap it well with a whisk or hand mixer.
6. Place it in the refrigerator while peeling and pitting the loquats into a bowl with water and some lemon juice.
7. In a food processor, blender or hand mixer, puree the loquat pulp.
8. Using a whisk or mixer, wrap the fruit pulp with the mixture of the cream+condensed milk+gelatin.
9. Divide it into bowls and return to the refrigerator until serving time.