Passionfruit Mousse
Passionfruit Mousse
A sweet and rich flavoured recipe that is perfect for summer when you have overflowing passionfruit vines. Of course, you can make it anytime using tinned passionfruit pulp.
Ingredients
Serves: 15
- 500 ml whipping cream
- 21/2 tablespoons vanilla essence
- 400g of passionfruit pulp, tinned or fresh
- 1 tin (395g) condensed milk
- 15 egg whites
- a drop or 2 of yellow food colouring
- 3 tablespoons (20g) gelatine powder
- 200ml (about 3/4cup) boiling water
Directions
Preparation:15min ›
Extra time:2hours chilling ›
Ready in:2hours15min
- Whip the cream with the vanilla essence to stiff peaks.
- Mix passionfruit, condensed milk, whipped cream together.
- Whip egg whites for 10 minutes or until stiff peaks are formed.
- Slowly fold in egg whites to other mixture, then add food colour to give desired effect.
- Disolve gelatine in 200mls of boiling water, then add to mixture.
- Quick combine mixture and pour into martini glasses - or into a lrge glass serving bowl - and allow to set in the fridge for at least 2 hours.
- Garnish with a rosette of cream and some left over passionfruit pulp..
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