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Polynesian Mousse

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Polynesian Mousse

The perfect polynesian mousse recipe with a picture and simple step-by-step instructions.

  • 200 g Passion fruit concentrate
  • 5 Pc. Eggs
  • 1 packet Vanilla sugar
  • 0,5 l Cream 30% fat
  • 10 g Gelatin
  • 1 pinch Salt
  • 3 Pc. Fresh passion fruit
  • Mint leaves
  • Currants
  • Physalis
  1. Dissolve the gelatine. Let the passion fruit concentrate rest in a warm water bath. Separate eggs. Beat the egg yolks and whites separately until frothy. Whip the whole cream until airy.
  2. Add gelatine to concentrate and mix with egg yolk, vanilla sugar and salt. Cool on an ice sheet. The egg white also fold in the airy full cream. Put the whole mixture in a suitable dessert container and place in the refrigerator for at least 3 hours.
Dinner
European
polynesian mousse

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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