Johnds Fancy Passion Fruit Mousse Recipes

EASY PASSION FRUIT MOUSSE {EGGLESS}

Steps:

• Blend the passion fruit concentrate with condensed milk and sugar.
• Add the heavy cream and continue blending until well mixed.
• Pour into ramekins or small glasses, refrigerate overnight or for at least 4 hours.
• Serve garnished with the fresh passion fruit pulp.

PASSION FRUIT MOUSSE

Steps:

• Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.
• Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.
• Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.
• Top with the passion fruit sauce and serve!
• Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.
• Let the sauce cool to room temperature before using or refrigerating to use later.

BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)

Steps:

• Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
• In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

EASY PASSION FRUIT MOUSSE

Steps:

• Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

PASSION FRUIT MOUSSE

Steps:

• In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
• Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap.
• To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.

PASSIONFRUIT MOUSSE

Steps:

• Beat the heavy cream in a large bowl with an electric mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into two 10- to 12-ounce bowls. Cover the bowls with plastic wrap and refrigerate until the mousse is firm, at least 2 hours. If you have access to a fresh passionfruit, spoon a little of the fresh fruit on top. The mousse is also delicious with some granola sprinkled on top.

JOHND'S FANCY PASSION FRUIT MOUSSE

Steps:

• Cut the passion fruits in halves. Remove the pulp and seeds and licuify in your food processer. Save some of the seeds for garnishing.
• Strain the processed pulp. Mix the juice in the food processer with the condensed milk.
• Cut off a small portion of the bottoms of the passion fruit skin halves; enough for them to stand up like small cups. Fill these passion fruit cups with the processed condensed milk mixture.
• Place a red cherry on top of each cup and add as garnish a few passion fruit seeds that you previously saved, as well as a mint leaf (optional).
• Refrigerate for more than 1 hour. (This becomes "cooking time".).