Postre de Maracuya

February 10, 2014

un postre de maracuya

This dessert was produced by the fine folks at Fide Galeria.

The maracuya internals are first removed to produce a fruit and condensed milk-based mousse that ends up filling the hollow skin of the fruit.  The mousse is then topped by a kiwi and a little cream to accompany the fine art and company found at this gallery.

Fide Galeria in Bogotá is closing at the end of 2013.

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