Three-quarters cup of grated açaí
Two tablespoons of white rum
One-quarter cup of cupuaçu pulp
Two cups of fresh cream
Half tablespoon of grated lime zest
Four sheets of unsalted, flavorless gelatin
Three-quarters cup of grated açaí
Two tablespoons of white rum
One-quarter cup of cupuaçu pulp
Two cups of fresh cream
Half tablespoon of grated lime zest
Four sheets of unsalted, flavorless gelatin
1
Dissolve one-quarter cup of grated açaí in the rum and bring to a boil
Let the mixture begin to caramelize
Add the cupuaçu pulp and continue boiling until thickened. Reserve
2
In another saucepan, heat the cream with the remaining açaí
Remove from heat and add the grated lime zest
Cut the gelatin sheets into pieces and hydrate in cold water for five minutes
Remove excess water from the gelatin and add to the warm cream
Stir until the gelatin dissolves
Distribute among individual serving dishes and refrigerate until firm
Serve with the cupuaçu sauce.
