Purple Corn Mousse (Mousse de Chicha Morada)

Chicha Morada Mousse

Chicha Morada Mousse

In today’s edition of “Modern Peruvian” cuisine, Chicha Morada, a purple corn drink infused with cinnamon, cloves, and fruit peels, is transformed into a mousse using an emulsifier (methylcellulose) and a stabilizer (xanthan gum).

  • 8 oz. chicha morada elixir, room temperature
  • 2 oz. simple syrup
  • 2 oz. lime juice
  • 3 grams methylcellulose
  • 1 gram xanthan gum

In addition to the ingredients above, you’ll need an immersion blender and a standing mixer with a whisk attachment to make this magic happen.

  1. Combine the ingredients into a tall container
  2. Add the methylcellulose and xanthan gum, mix well with an immersion blender
  3. Transfer the mixture into the bowl of a standing mixer
  4. Whisk for 10 minutes, or until a mousse forms
  5. Serve in small cups or wonton soup spoons

12 servings.


If you don’t have access to a standing mixer, you can use an electric hand mixer.