Passion Fruit Mousse

Preparation: 20 min
Cooking time: 5 min
Waiting time: 30-60 min
Portion: 10 cup (20-30 ml/ cup)
Level: 1/5

Ingredient
-Passion fruit: 6
-Whipping cream: 200 ml (fat more than 30%)
-Sugar: 70 gr – divided into 2 parts: 50 gr and 20 gr
-Water: 50 ml
-Gelatin: 8 gr (sheet or powder)
-Mint leaves: optional (for decoration)

Kitchen utensil
-Electric egg beater: 1
-Saucepan : 1

Instruction

1. Passion fruit mousse

Soak and wash the passion fruits salty water.
Cut ⅔ of passion fruit and use a spoon to take out the passion fruit meat and juice.
Sieve the passion fruit meat to remove the seeds. We can collect around 30-40 ml passion fruit juice after sieving
Pour the juice into a saucepan. Add 50 gr sugar and 50 ml water, stir slightly.
Turn on the stove at medium heat. If the juice is not sweet enough, add gradually 5-10 gr sugar until its taste is balance.
When the juice start boiling, turn off the heat.
Soaked 8 gr gelatin sheet in cold water for 5-10 minutes. Once soft, lift it from the water and add in hot passion fruit juice saucepan and stir until the gelatin completely dissolved
Pour passion fruit juice into two separated bowl. One for passion fruit mousse and one for passion fruit jelly.
Whip 200 ml whipping cream with 20 gr granulated sugar until soft peak
Pour gradually one bowl of passion fruit juice into whipped cream bowl and use a spatula to mix them until they completely combined. You can taste the flavour while mixing to make sure its flavor is match with yours.

2. Serving

Wash and soak passion fruit peel in salted water for 5-10 minutes to remove any excess chemical residues.
Then, use a spoon to remove leftover parts and clean the inside of passion fruit peel. Wash again in fresh water. Dry and left aside.
Use a knife to cut a thin slice in the bottom of passion fruit peel to make a mousse cup.

You can use glass or plastic cup to contain the mousse if you don’t want to use passion fruit peel as mousse cup.

Pour the passion fruit mousse in ¾ cups.
Place the cups on tray and put the whole tray in freezer for 30-45 min or fridge in 60 min to harden the mousse and its surface.
When the mousse surface is completely harden, use a spoon to pour a thin layer of passion fruit juice (that prepared before) to make a jelly glaze.

Please note that the mousse surface has to be completely harden before doing this step.

Leave the mousse in fridge again for 15-30 min for hardening the glaze.
Cold serving. You can serve it a little of passion fruit syrup (you can find the instruction below ) to enhance its flavor and decorate with mint leaves.