Passionfruit Mousse (Mousse de maracuya)

I wish I had done this post yesterday but it was impossible for the usual reasons, in a way my time is not mine for now and it's fine, but finally I'm here with this passionfruit dessert.

I love maracuya and in many parts it gets frozen and I also, although we are close to Peru it is easier to have frozen passion fruit pulp and can be used when you need.

I am really impressed how many passionfruit recipes come from Australia or the United Kingdom and are very good.

This is a delicious maracuya mousse you just have the patience to wait. It is better to do it at night and it will be ready for the other day.

I noticed Yotam Ottolenghi ( an amazing chef) in his book "Sweet " has many passionfruit recipes he is a really genius in pastry and desserts.
You can find his last book in Amazon UK . or Amazon.com.

Source : Recipe plus

Ingredients

4 eggs separated
300 grams (12 oz) passionfruit frozen pulp(reserve 2 tablespoon)
1 1/4 cups heavy cream whipped
1 cup granulated sugar
1 tablespoon powdered gelatin dissolved in water

Method

Cut 3-13 inch pieces of foil.
Cut in half lenghtwise then fold each piece
lenghtwise again.
Wrap around 6 teacups extending foil 1/3 inch above rim.
Secure with tape.

In a bowl whisk together egg yolks and 1/2 cup of sugar until light and creamy.
Add passionfruit pulp.
In a little bowl pour 1/4 cup of water and sprinkle gelatin over top, let stand until the gelatin softens and swell about 5 to 8 minutes.

Gently add the gelatin and let cool slightly then fold in.
Fold in whipped cream and whipp egg whites to soft peaks, gradually add remaining sugar and whipp until thick and gently fold in.

Distribute between prepared teacups. Chill for 5 hours in fridge or all night.
To serve carefully remove foil.
Top each mousse with a little reserved passionfruit pulp.

I know is a dessert but I find fruit's mousse delicious for breakfast.

print recipe

Roses and basil from my yard

en español

Mousse de maracuya

Comments

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me. Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit 159 ml ready made custard Heat oven to 180° c . Put a baking tray on the top shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff. Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar 1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is only time.A post needs more time. Many of you know that I care my mom who is sick. Sometimes I debate between grief and fatigue, forgive me the personal stuff. But it is my reality. In any case, compiling the recipes helps me keep my mind healthy. Thanks for your greetings. Anyway, This melon ice cream recipe that I did some time ago (I hope it was a season in the northern hemisphere to publish it) really inspired me by a friend who has a beautiful blog and almost everything has to do with fruit. I dedicate it to her and to all of you. Irene Bombarda , thank you for making life more nice with your precious children and your recipes, Her blog is Uno spicchio di melone, recipe adapted from : My fearless kitchen Ingredients 450 grams cataloupe peeled and cut into cubes 150 grams greek yogurt 1 cup heavy cream (240 ml) 3 tablespoo...

recipe

Search This Blog