View Full Version : ISO Passion fruit Mousse
05-26-2004, 08:10 AM
Hi all. My sister has asked that check with you for a recipe for Passion fruit Mousse. TIA, Kim
05-26-2004, 08:48 AM
This recipe brought to you by
Windham Hill Inn
West Townshend, Vermont
Passion Fruit Mousse with a Mango-Ginger Sauce
Mango Ginger Sauce:
1 mango- peeled, diced
1 Tbs. minced pickled ginger
1/2-3/4 cup orange juice
1/4 cup mango puree
In a small saucepan heat orange juice and ginger, simmer 1 minute. Slowly add diced mango and mango puree. Cool, adjust seasoning to your taste.
3/4 cup Passion Fruit puree
1/4 cup water (warm)
3 sheets of gelatin, or 3 tsp. powdered gelatin
12 oz. white chocolate
1 cup milk
1 tsp vanilla extract
1 1/2 cups heavy cream
Chop the white chocolate very fine and set in a double boiler over simmering water to melt. Bring milk to a boil and set aside. Break gelatin sheets, add to warm water and stir to dissolve. Add the dissolved gelatin, Passion Fruit and melted white chocolate to the warm milk, gently stir until combined. In an electric mixer, beat the heavy cream with the vanilla extract until it forms soft peaks. Gently fold one-third of the whipped cream into the chocolate Passion Fruit mixture, then fold in the remaining whipped cream. Refrigerate until firm, about one hour.
To serve, put mousse in a plastic bag with a star tip and pipe into decorative serving glasses or dishes. Lightly spoon mango-ginger sauce on top and garnish with fresh mint. Serves 8.
05-26-2004, 09:32 AM
One summer we had 2 girls from Brazil stay with us for 6 weeks and we'd take turns cooking (me American, them Brazilian). They made passion fruit mousse one night for dessert and this recipe is similar to the one they made.
Maracuja Mousse (Passion Fruit Mousse)
1 can sweetened condensed milk
same measure of passion fruit juice
3 egg whites
1 envelope of unflavored gelatin
Creme de leite-
2 cups milk
4 egg yolks (the three left from the mousse plus one)
1 cup sugar
6 whole cloves
There are a lot of different ways of making passion fruit mousse, including the recipe that uses the fresh fruit. Well, the fruit is not readily available in the US so I started making it with frozen passion fruit juice from Venezuela which I can find in Latino Markets. It's very good. Take it out of the freezer and let it thaw before you use it!
Blend condensed milk and passion fruit juice. Dissolve gelatin in a cup of water (sprinkle it on water, stir, and let it stand for a minute). Beat egg whites until stiff and fold into mixture. Add gelatin. Wet a ring mold and pour the mousse into it. Refrigerate for 6 hours. Unmold and serve with a creme anglaise, Creme de leite. Its a perfect combination of colors and flavors because the mousse will be on the tart side.
Creme de leite-
Dissolve sugar well in milk. Beat egg yolks slightly with a whisk -or in a pinch with a fork- and add to milk and sugar mixture. Strain the mixture and cook over low heat stirring constantly with a wooden spoon until it starts to simmer. DO NOT let it boil, it will curdle on you! Refrigerate. To serve, put a slice of mousse on a plate and spoon creme on top. Use the cloves to decorate the plates. Make sure your guests don't eat them! This is a great summer dessert!
05-27-2004, 05:24 AM
Thanks guys, they both look great! Kim
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