Maracuya Passion Fruit Mousse Recipes
MARACUYA (PASSION FRUIT) MOUSSE
Steps:
- Special Equipment: martini glasses
- Place 1 tablespoon of passion fruit pulp in the bottom of 8 martini glasses or ramekins, totaling in 1/2 cup passion fruit pulp, set them aside.
- Using an electric mixer beat the cream until it holds stiff peaks. Whisk 1 1/4 cups of passion fruit pulp with the condensed milk in a large bowl, add 1/4 of the whipped cream and whisk it in. Fold in the remaining whipped cream and fill martini glasses or ramekins with some mousse. Drizzle some of the remaining passion fruit pulp over the top. Serve immediately or cover flush with plastic wrap and refrigerate for up to 8 hours. Serve cold with a mint sprig and a biscotti.
BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)
This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.
Provided by VALERIEKOOKA
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h15m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 45.4 g, Cholesterol 130.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 21.9 g, Sodium 119.8 mg, Sugar 40.8 g
MARACUJA (PASSION FRUIT MOUSSE TRAYBAKE)
We've turned this tangy Brazilian mousse pudding into a traybake cheesecake with biscuit base and gelatine to help with slicing
Provided by Jennifer Joyce
Categories Dessert
Time 35m
Yield Cuts into 16 squares
Number Of Ingredients 11
Steps:
- For the base, crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with non-stick baking parchment. Tip the biscuit mixture in and firmly press down. Chill.
- Mix the passion fruit flesh with the juice. Place the gelatine in a small bowl of cold water to soak. Pour the flesh and juice into a saucepan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl.
- Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.
- For the coulis, purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar. Chop up the other mango.
- To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.
Nutrition Facts : Calories 486 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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- Combine the passion fruit juice, sugar (use only 1 cup of sugar if using condensed milk instead of cream or 1 ½ cup if using half condensed milk and half cream), and lime juice in a sauce pan and heat until the sugar dissolves, remove and let it cool down completely.
- Sprinkle the unsweetened gelatin over ¼ cup water in glass heatproof bowl, let soften for about 5 minutes.
- Place the heatproof bowl over a simmering pot of water and stir until it dissolves, then stir in the passion fruit juice.
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