Passionfruit Mousse

Passionfruit Mousse

Fresh and decorative passion fruit mousse with rosehip leaves and dark chocolate. Can be prepared the day before.
https://arlauk.cmsstage.com/recipes/passionfruit-mousse/

Instructions

Step 1
  • Prepare 4 small serving dishes (about 50ml). Put a high "collar" of baking paper inside each bowl.
Step 2
  • Leave the gelatine to soak in cold water for approximately 10 minutes.
Step 3
  • Cut the passion fruit in half and scrape out the juice and grains with a spoon. Add the orange and lemon juice and blend it all for approximately 30 seconds. Separate the juice from the passionfruit seeds.
Step 4
  • Beat the cream into a light foam with icing sugar and vanilla seeds.
Step 5
  • Remove the gelatine from the water. Melt it in a bowl using a water bath and cool it with lemon juice.
Step 6
  • Mix the juice into the whipped cream and distribute the mousse equally into the 4 serving dishes and place in the refrigerator for at least 1 hour.
Step 7
  • Boil sugar, white wine and vanilla seeds until the mixture begins to bubble and a syrup-like consistency is formed. Peel oranges with a knife. Cut into segments and place into the syrup.
Step 8
  • Dip the serving dishes into boiling water for approximately 10 seconds and carefully remove the desserts from the dishes.
Step 9
  • Place them on cold plates, remove the baking paper and top with orange segments and syrup.
Step 10
  • Decorate with mint, rose petals and flakes of dark chocolate - get a sharp knife at a 90 degree angle and scrape the chocolate to create chocolate shavings.
Enjoy!
Tip

The passion fruit mousse can be prepared the day before.

Ingredients

Gelatine Sheets
3
Ripe passion fruits
2
Freshly Squeezed orange juice
50 ml
Freshly Squeezed lemon juice
1 tbsp
Whipped cream
400 ml
Icing sugar
3 tbsp
Sugar
85 g
White wine
50 ml
Vanilla pods Seeds
Oranges
2
Garnish
Fresh fresh mint leaves
Leaves of White Rosehip Roe
Grated dark chocolate (About 70% Cocoa)