The Foodies decided that a merienda was in order on a Thursday afternoon. We knew that La Lunita for champagne and dessert was the place to go. I ordered the chocolate mousse and my companion ordered the mango mousse. We split them in and had a delightful combo of sweet and rich. The chocolate mousse was rich, and creamy. The mango mousse was light and slightly sweet. Along with a glass of Louis Perdrier French champagne, we spent a lovely afternoon looking out at the ocean.
• Annette Bartsch has owned La Lunita since 1993. Arriving directly from Puebla, she saw a need for an upscale restaurant and she had the perfect location. Always looking “Beach Chic” Annette has enjoyed great success with La Lunita. Her son Jan is following in her footsteps with two venues in Playa del Carmen. Annette is passionate when she speaks of her menu, its variety, and of her chef from Spain. As we sat at the edge of the beach, her pastry chef brought us a petit cake filled with chocolate cream and a strawberry glaze. Perfect for sharing. After spending time in Puebla, Annette found that good Mexican food, combined with the Asian flavors of the Pacific, held a special interest for her. If you love ceviche, look at the variety available on her menu, including one with Asian origins.
La Lunita does not have a happy hour. However, everyday there is a drink special and a number of special food offerings. On Saturday and Sunday, 4 wines are selected and for a mere $60 pesos you have the opportunity to try something new. La Lunita is a lovely spot, on the beach, enjoyed by couples looking for a romantic dinner or for families looking for delicious food. Drop in! La Lunita’s hours are 1-11 Monday-Saturday, 2-11 Sunday; last orders in by 10:00.
Annette has graciously given us the recipes for both the chocolate and mango mousse.
Mango Mousse
500 grams mango, peeled and made into a puree (2¼ c.)
20 grams glucose (1/8 c. corn syrup
80 grams sugar (2/3 c.)
400 grams whipping cream, whipped until it forms peaks (1 c.)
3 sheets or 1 Tbsp. unflavored gelatin
Peel the mango and puree in food processor or blender until very smooth. Mix the glucose, sugar and gelatin together. Incorporate all the ingredients, except the whipped cream, with the pureed mango. Gently fold the cream into the mango mixture. Chill until ready to serve.
Chocolate Mousse
500 grams chocolate 71% (17.75 oz.)
500 grams whipping cream (17.75 oz.)
2 oz. white rum
1 gram instant coffee (1/4 tsp.)
6 egg whites
60 grams sugar (½ c.)
3 sheets gelatin or 1 Tbsp. unflavored gelatin.
Melt chocolate and set aside. Add rum to gelatin, mix with coffee granules, and incorporate into melted chocolate. Whip the cream with sugar and gently add to chocolate mixture . Whip the egg whites until stiff, and gently fold into the chocolate mixture. Chill until ready to serve.
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