Passion Fruit Mousses With Raspberry Swirl Recipes

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.

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.

PASSION FRUIT MOUSSES WITH RASPBERRY SWIRL

Steps:

• In a blender purée the frozen raspberries with the syrup, strain the purée through a fine sieve into a saucepan, and stir in the cornstarch mixture. Bring the mixture to a boil over moderate heat, stirring, boil it, stirring, for 1 minute, and chill it, covered partially, until it is cold.
• Halve the passion fruits over a sieve set over a bowl to catch any juices and scoop the seeds and pulp into the sieve. Scrape the seeds with a spatula until the juice and most of the pulp has been extracted and reserve 1/2 cup of the juice. In a small saucepan sprinkle the gelatin over moderate heat, stirring, until the gelatin is dissolved completely. Add 1/3 cup water and the sugar, heat the mixture, stirring, until the sugar is dissolved, and in a metal bowl combine well the gelatin mixture, the reserved passion fruit juice, and the food coloring.
• In a bowl beat the cream until it holds soft peaks and reserve it. Chill the passion fruit mixture set in a larger bowl of ice and cold water, stirring until it is the consistency of raw egg white and fold in the reserved whipped cream. Spoon the passion fruit mousse and the raspberry swirl mixture decoratively into four 1 1/2-cup goblets, chill overnight, and garnish them with the raspberries.

WHITE CHOCOLATE MOUSSE WITH RASPBERRY SWIRL RECIPE - (4.4/5)

Steps:

• In a small pan, combine water and gelatin. Let stand for 1 minute to soften. Add 2 tablespoons of heavy cream. Stir over low heat until gelatin dissolves. Add white chocolate. Stir until melted. Chill until cool, but not set, about 10 minutes. In a small chilled bowl, whip remaining heavy cream to full volume. Fold whipped cream into cooled chocolate. Drizzel pureed raspberries onto cooled chocolate. Run a knife through chocolate to create raspberry swirls. Chill for 1 hour. Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with raspberry half. Serve immediately.