Passionfruit 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.

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

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.

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.

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.

MANGO & PASSIONFRUIT MOUSSE

Steps:

• Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
• Place pulp and liqueur (if using) in a large bowl and stir to combine.
• Stir in gelatine mixture.
• Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
• Beat cream in a separate bowl to soft peaks.
• Fold cream into fruit mixture.
• Then fold cream and fruit mixture into the meringue (egg white) mix.
• Pour into 8 x 3/4 cup capacity serving dishes or glasses.
• Chill until set (overnight is best) or make first thing to serve that night.
• Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).