Passion Fruit Mousse With Macadamia Nut Toffee Recipes

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.

PASSION FRUIT MOUSSE WITH MACADAMIA NUT TOFFEE

Steps:

• First prepare the mousse, as you will need to chill it for at least an hour before serving.
• For the mousse:.
• In a saucepan combine passionfruit puree, orange juice and gelatin.
• Heat through until gelatin has been dissolved.
• Remove from the heat and place in a bowl over and ice bath stirring constantly until the mixture starts to thicken.
• While the mixture is cooling whip the heavy cream and sugar until stiff peaks form.
• When the passionfruit has thickened add it to the whipped cream and mix throughly to combine.
• Chill for at least an hour before serving.
• For the mac nut toffee:.
• In a heavy sauce pot combine all ingredients except the nuts.
• Using a candy thermometer cook this mixture to 220 degrees.
• Then add mac nuts and continue cooking until it reaches 300 degrees and immediately remove from the heat.
• Pour on to a silpat lined half sheet pan. spread out evenly and allow to cool. When cool rough chop the toffee into small pieces.
• The toffee can be stored in an airtight container for 4-5 days.
• Before serving, lightly fold pieces of the macadamia toffee into the passionfruit mousse.
• For an added touch, serve topped with whipped cream!

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".).

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.

BRAZILIAN PASSION FRUIT MOUSSE

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. (I personally think it is better if you prepare this the nite before and let it set up overnight in the fridge.).

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.