Passionfruit Mousse Cake Recipes

PASSION FRUIT MOUSSE CAKE

Steps:

• Preheat oven to 350°F.
• Prepare 3 8-in round cake pans by lightly greasing and flouring them. Set aside.
• In the bowl of an electric mixer, beat sugar and butter until light and fluffy.
• Add the eggs, one at a time. Continue beating on high speed for about 3 more minutes.
• In a separate large bowl, sift together flour, baking powder, and salt.
• Reduce speed. Add juice and mineral water.
• Gently stir in dry ingredients.
• Evenly distribute batter into prepared cake pans and bake 30-35 minutes, or until toothpick inserted into the center comes out clean.
• Remove from oven and let cook in pans for 5 minutes. Remove cakes from pans and let cool completely on a cooling rack.
• In a small bowl, bloom gelatin by sprinkling it over 3 tbsp water. Set aside for 5-10 minutes.
• In another bowl, beat egg whites until firm peaks.
• In a blender, blend condensed milk and passion fruit concentrate.
• Stir in cream and dissolved gelatin.
• Transfer to large bowl and fold in egg whites.
• Cover and chill in refrigerator until firm.
• Combine sugar and water in medium heavy-bottomed saucepan.
• Simmer without stirring until syrup-like.
• In the bowl of an electric mixer, beat egg whites until soft peaks form.
• On medium speed, carefully add sugar syrup in a slow steady stream down the side of the bowl.
• Beat on high speed until fluffy, light, and cool (about 7 minutes).
• Line an 8-inch springform pan with plastic wrap or aluminum foil.
• Place on cake layer in pan, then brush layer with 3 tbsp of passion fruit juice. Add 1 cup of mousse to layer and spread evenly.
• Gently place second layer and repeat process.
• Add final layer and brush with remaining passion fruit juice.
• Wrap tightly with plastic wrap and refrigerate until set (minimum 2 hours).
• Remove from refrigerator, and gently remove from pan.
• Cover cake with frosting and serve!
• Optional
• Add pineapple flowers as a decoration. Instruction can be found here.

PASSION FRUIT MOUSSE CAKE

Steps:

• Combine 1/4 cup sugar and 1/2 cup water in a small skillet. Bring to simmer, stirring, until sugar dissolves, then remove from heat and let cool. Stir in 2 tablespoons passion fruit liqueur. Set aside.
• Combine 6 tablespoons water and the gelatin in a metal measuring cup; stir to soften, then place cup in a shallow pan of water and heat until gelatin dissolves. Place passion fruit syrup in a saucepan, heat gently and stir in dissolved gelatin. Stir in remaining sugar until it dissolves, remove from heat and let cool completely. Transfer to a bowl and stir in remaining passion fruit liqueur.
• Whip cream until stiff and fold into gelatin mixture.
• Pour half the mousse mixture into a round cake pan 8 inches in diameter with a capacity of 4 1/2 to 5 cups. Do not use a pan with a loose bottom. A loaf pan can be used.
• If using ladyfingers, trim them so they can be fitted together to make a round layer 5 to 6 inches in diameter. Dip ladyfingers or round of cake on both sides in syrup in the skillet and drain briefly. Center cake on top of mousse mixture in cake pan. Pour remaining mousse mixture on top.
• Refrigerate overnight, until set. To unmold, run a knife around outside of mousse, place a round plate over pan and invert both. Place a cloth that has been wrung out in hot water around mold and lift the mold from the mousse. Decorate with kiwi slices if desired and refrigerate until ready to serve.

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.

PASSION FRUIT MOUSSE CAKE - BOLO MOUSSE DE MARACUYA

Steps:

• Preheat oven to F.
• In the bowl of a standing mixer, add the cake mix, 3 eggs, 2 egg whites, 1/3 cup vegetable oil, 1/3 cup buttermilk, and 1/3 cup water. Mix for 2 minutes or until well blended.
• Line the bottoms of 2 9-inch cake pans with wax paper, and divide the cake mix between the 2 pans.
• Bake for 20 to 25 minutes, until the center of the cake springs back when lightly pressed.
• Let cakes cool 10 to 15 minutes in the pans. Run a knife around the edge of the cakes and flip them out of the pans. Set aside to cool.
• While the cakes are baking, make the mousse: Sprinkle the gelatin over the water and set aside for 5 minutes. Microwave for 15 seconds or until gelatin is dissolved (do not overheat). Whisk the melted gelatin into the passion fruit pulp and set aside.
• Make the cake soaking syrup: Bring 3/4 cup passion fruit pulp and 3/4 cups sugar to a boil. Boil for 1 minute, and remove from heat. Let cool and set aside. When cool, stir in 2 tablespoons rum.
• Make the Italian meringue: Add egg whites to the clean bowl of a standing mixer. In a saucepan, bring 1 cup sugar and 1/2 cup water to a boil. Boil for 3 to 4 minutes, until the syrup starts to thicken and the bubbles are popping slowly.
• Until the whisk attachment, beat the egg whites until soft peaks form.
• Slowly add the hot sugar mixture to the egg whites. Pour syrup in a thin stream down the side of the bowl to prevent splattering. Work carefully to avoid burns.
• Beat the meringue on high speed for 2 minutes, then reduce the speed to low and continue to beat so that the meringue will cool.
• While the meringue cools, beat one cup of whipping cream until very soft peaks form. Do not overbeat.
• Fold the passion fruit/gelatin mix gently into the egg whites. Do not overmix.
• Whisk a small amount of the meringue/passion fruit mixture into the whipped cream, then gently fold all of the whipped cream back into the meringue mixture.
• Slice each cake layer in half horizontally, so that you have 4 layers. Line the bottom of a 9-inch springform pan with a circle of wax paper. Butter the inside of the springform pan .
• Place one cake layer, cut side up, in the bottom of the springform pan. Brush the cake with 1/4 of the syrup. Spread 1/3 of the mousse over the cake.
• Cover mousse with another cake layer, and brush the cake with syrup. Spread another 1/3 of the mousse over the cake.
• Continue to layer, ending with the fourth cake layer. Press cake down gently into the pan. Brush top of cake with syrup. Chill thoroughly, at least 4 hours to overnight.
• Pop the side of springform pan off of cake in one quick motion. Gently lift ring off, leaving the cake on base.
• Add sugar to two cups chilled whipping cream , and beat until stiff peaks form. Stir in vanilla. Spread whipped cream around sides of the cake and on top. You can also use a pastry bag with a star tip to pipe the whipped cream onto the top of the cake. Decorate with fruit, and serve chilled.

PASSION FRUIT CHIFFON CAKE WITH PASSION FRUIT MOUSSE & CREAM

Steps:

• Bake the Cake: Preheat oven to 325 degrees F. You will need two 8" round cake pans, line w/ parchment paper at the bottom, greased and floured.
• Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
• Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the lemon zest and passion fruit juice. With a large wire whisk, beat until smooth. Set aside.
• In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry.
• In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
• Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
• Make the Mousse: Fill a medium bowl with ice water; set aside. In a small saucepan, combine eggs, sugar and 1/3 cup passion fruit juice. Cook, stirring constantly, over medium-low heat until the mixture thickens enough to coat the back of the spoon, about 3 minutes. Remove from heat, immediately add the butter and stir well to combine.
• In a medium saucepan, combine ¼ cup passion fruit juice and 2 tablespoon cold water. Sprinkle the gelatin over the juice, let stand for 5 minutes. Place over low heat until gelatin is completely dissolved, about 2 minutes.
• Pour the passion fruit/egg yolk mixture through a fine sieve into a bowl. Stir in the gelatin mixture. Place the bowl over the ice water, whisk constantly until mixture has cooled.
• In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk 1/3 of the passion fruit mixture. Then in 2 additions fold the lightened passion fruit mixture into the remaining whipped cream.
• For the whipped cream: whip the cream with the powdered sugar with the wire whisk until firm.
• To Assemble: Split the cakes in half so that you have 4 1" rounds. Spread the mouse between each layer and chill atleast 1 hour. Frost all sides with the whipped cream, top with the white chocolate curls and mango slices.

PASSIONFRUIT MOUSSE

Steps:

• Cut passionfruit in half, scoop out the pulp, add to sugar and egg yolks, lemon rind and juice and beat well.
• Sprinkle gelatine over 1/2 cup of water in a small bowl and leave until spongy.
• Place bowl in a pan of just boiled water ( the water
• should come half way up the bowl ) and stir until dissolved.
• Add the gelatine to the passionfruit and eggs, fold in the beaten egg whites and the whipped cream.
• Pour into champagne glasses or dessert bowl and
• chill for approx. 4 hours, decorate with chocolate shavings or lemon zest.

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.