The “passion fruit” is a tropical climbing plant with a beautiful flower, and presents a very special bouquet and flavor. “Passion fruit” is used to make fruit juice, fruit drinks, sweets and ice cream. This is a very fresh and elegant mousse, even for important occasions.
For the mousse:
• 250 ml passion fruit concentrate juice
• 150 ml water
• 20 g gelatin sheets
• 3 egg whites
• 250 g sugar
• 500 ml fresh whipping (heavy) cream
For the sauce:
• 50 ml passion fruit concentrate juice
• 250 ml water
• 3 tablespoons sugar
• 1 tablespoon corn starch
• passion fruit pulp for garnish
Preparation of the mousse:
- Dilute the “maracujá” concentrate juice (for the mousse) with the water.
- Allow the gelatin to soak in cold water.
- Beat egg whites with sugar until stiff and set aside.
- Beat the whipping (heavy) cream just slightly – it shouldn’t thicken – and set aside.
- Moderately heat the diluted juice, add the drained gelatine, stir until dissolved and put in fridge to harden.
- When the gelatin begins to thicken, combine the stiff egg whites and whipping (heavy) cream with an electric mixer.
- Pour the mousse into individual dessert bowls and allow to thicken in the fridge.
Preparation of the sause:
- Dilute the concentrated passion fruit juice with the water.
- Dissolve the starch in the liquid ingredients of the sauce, add the sugar and cook over medium heat stirring constantly. Allow to boil and let the mixture simmer gently for 2 minutes. Let it cool and store in fridge.
- Just before serving pour 2 tablespoons of sauce over the mousse and, if you like, garnish with a little passion fruit pulp.
Note: You may substitute plain passion fruit juice for the concentrated juice diluted with water.
Yield: 8 – 10 servings.
Posted on: 11 November 2011