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Maracuya (passion fruit) mousse
1
Maracuya (passion fruit) mousse
Ingredients
- 500g frozen passion fruit pulp, defrosted
- 1 L double cream
- 400ml tinned sweetened condensed milk
- Mint sprigs, for garnish
- Biscotti or other crisp cookies, for garnish
- Special equipment: martini glasses
Method
How to make Maracuya (passion fruit) mousse
1) Place 1 tbsp of passion fruit pulp in the bottom of 8 martini glasses or ramekins, totaling in 120g of passion fruit pulp, set them aside.
2) Using an electric mixer beat the cream until it holds stiff peaks. Whisk around 300g of passion fruit pulp with the condensed milk in a large bowl, add 250ml of the whipped cream and whisk it in. Fold in the remaining whipped cream and fill martini glasses or ramekins with some mousse.
3) Drizzle some of the remaining passion fruit pulp over the top. Serve immediately or cover flush with cling film and refrigerate for up to 8 hours.
4) Serve cold with a mint sprig and a biscotti.
