Cupuaçu is a fascinating fruit from the Amazon that is related to cacao. Its flavour is a unique mix of chocolate, pineapple, and passion fruit, with a creamy, rich texture. While often used in sweet applications, its tangy and slightly acidic nature makes it a perfect candidate for savoury dishes, where it can provide the same kind of bright acidity that crème fraîche offers, but with a more exotic flavour profile.
Here is the updated recipe for a savoury carrot mousse, with Cupuaçu replacing the crème fraîche.
This recipe balances the earthy sweetness of carrots with the tangy, tropical notes of cupuaçu for a sophisticated and unique side dish.
Yields: 4-6 servings Prep time: 10 minutes Cook time: 25-30 minutes
Ingredients
1 lb (about 4-5 medium) carrots, peeled and chopped into 1-inch pieces
2 tbsp unsalted butter
¼ cup cupuaçu pulp (thawed if frozen)
½ tsp ground cumin
A pinch of ground nutmeg (optional)
Salt and freshly ground black pepper to taste
A few sprigs of fresh cilantro or mint for garnish (optional)
Vegetable or chicken stock (optional, for flavour)
A squeeze of lime juice (optional, to brighten the flavour)
Instructions
Cook the Carrots: Place the chopped carrots in a medium saucepan. Cover with water (or vegetable/chicken stock for a richer flavour). Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the carrots are very tender when pierced with a fork.
Drain and Purée: Drain the carrots thoroughly, reserving a small amount of the cooking liquid. Transfer the hot carrots to a food processor or high-speed blender.
Add Flavour and Fat: Add the butter, cupuaçu pulp, cumin, and nutmeg (if using) to the carrots in the food processor.
Blend to a Mousse: Blend the mixture on high speed until it is completely smooth and velvety. Scrape down the sides as needed to ensure a uniform consistency. If the mousse is too thick, add a small amount of the reserved cooking liquid to thin it out.
Season: Taste the mousse. The cupuaçu adds a tangy note, so you may want to add a small squeeze of fresh lime juice to enhance that citrusy punch. Season generously with salt and black pepper to balance the flavours.
Serve: Transfer the warm mousse to a serving bowl. Garnish with a sprinkle of chopped fresh cilantro or mint, which will complement the tropical notes of the cupuaçu. This mousse pairs wonderfully with roasted vegetables.
Tips for Success
Balancing Flavours: The key to this recipe is the balance between the sweet carrot, the rich butter, and the tangy cupuaçu. Taste as you go and adjust the salt, pepper, and lime juice to your preference.
Sourcing Cupuaçu: Cupuaçu is often sold as a frozen pulp in specialty Latin American or Brazilian markets. It is the most convenient way to use it in this recipe.
Garnishes: The addition of fresh herbs like cilantro or mint is highly recommended, as they create a vibrant contrast to the cooked flavours and bring out the fresh notes of the cupuaçu.
What to serve it with
The savoury carrot and cupuaçu mousse, with its unique balance of sweet, tangy, and earthy flavours, can be a fantastic complement to a variety of dishes. Its silky texture and vibrant colour also make it an elegant addition to any plate. Here are some dishes it would pair beautifully with:
As an Appetizer or First Course
Mini Tartlets: Spoon the mousse into small, pre-baked savoury tartlet shells for an elegant and bite-sized appetiser. Garnish with a sprig of fresh herb or a piece of crispy fried shallot.
Croquet or Fritter Base: Serve the mousse as a purée on a plate and top it with a warm, crispy croquet or fritter, such as one made with cheese and potato.
Soup Garnish: Add a dollop of the mousse to the centre of a hot, clear broth or a chilled soup (like a potato-leek soup) to add a creamy element and an unexpected flavour twist.
As Part of Vegetarian and Vegan Dishes
Roasted Root Vegetables: Serve the mousse as a bed for other roasted vegetables like parsnips, Brussels sprouts, or even potatoes. The contrasting textures and flavors would be delightful.
Lentil or Chickpea Patties: A spoonful of the mousse on the side of a savoury legume patty would add a burst of creamy texture and tangy flavour, making the dish more dynamic.
Spiced Tofu or Tempeh: Pan-seared tofu or tempeh seasoned with spices like smoked paprika or curry powder would be a great canvas for the mousse, which would add moisture and a complex flavour profile.
Mushroom or Polenta Dishes: The earthy, savoury flavour of pan-fried mushrooms or a simple grilled polenta would be a great foil for the mousse’s creaminess and sweet-tart taste.
Now I’ll ask my vegetarian/vegan friends to look away. If you are a meat eater (yes, I know you exist) you can serve this with Protein-Based Dishes:
Roasted or Grilled Chicken: The mousse’s sweet and tangy profile cuts through the richness of roasted chicken, especially if the chicken is seasoned with herbs like rosemary or thyme.
Seared Scallops: This is a classic pairing. The sweetness of the scallops is perfectly balanced by the earthy carrot and the tartness of the cupuaçu. A light sprinkle of salt and a squeeze of lime on the scallops would further enhance this combination.
Grilled or Pan-Seared Fish: Fatty fish like salmon or cod would be an excellent match. The mousse’s acidity helps to lighten the richness of the fish, creating a refreshing and balanced bite.
Pork Tenderloin: The sweetness of the carrot mousse complements the savoury flavour of pork tenderloin beautifully, especially if the pork is seasoned with spices like coriander or cumin.
Duck Breast: The carrot and cupuaçu mousse can serve as a modern take on the traditional fruit sauce often paired with duck. Its tangy notes will cut through the richness of the duck fat.
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By the way, after much gentle bullying, our chef finally caved and made his own Instagram account. He’s absolutely terrible at it (imagine a capuchin monkey from Brazil trying to text back), but if you’d like to join in the chaos, go ahead and follow him. Once he figures out what all the buttons do, he promises to post more. Here’s his page:
