in Dessert Recipes

Passion fruit mousse

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Ingredients for 10 servings:

  • 200 ml passion fruit puree
  • 6 sheets of gelatin
  • 20 ml brown rum
  • 4 egg whites
  • 60 g sugar
  • 250 ml cream

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 30 minutes

elegant protein utilization

Heat the passion fruit puree to about 80 degrees Celsius. Dissolve the softened gelatin in it. Season with rum and let it cool until the mixture begins to set. Beat the egg whites until stiff, gradually adding the sugar and folding the egg whites into the fruit puree. Whip the cream until stiff and fold in. Pour into dessert bowls and let set in the refrigerator for a few hours. Alternatively, you can pour the mousse into a large bowl and cut into portions.

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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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