Brazilian Passion Fruit Mousse Recipes

Steps:

• Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
• In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

Steps:

• Special Equipment: martini glasses
• Place 1 tablespoon of passion fruit pulp in the bottom of 8 martini glasses or ramekins, totaling in 1/2 cup passion fruit pulp, set them aside.
• Using an electric mixer beat the cream until it holds stiff peaks. Whisk 1 1/4 cups of passion fruit pulp with the condensed milk in a large bowl, add 1/4 of the whipped cream and whisk it in. Fold in the remaining whipped cream and fill martini glasses or ramekins with some mousse. Drizzle some of the remaining passion fruit pulp over the top. Serve immediately or cover flush with plastic wrap and refrigerate for up to 8 hours. Serve cold with a mint sprig and a biscotti.

Steps:

• Beat the heavy cream in a large bowl with an electric mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into two 10- to 12-ounce bowls. Cover the bowls with plastic wrap and refrigerate until the mousse is firm, at least 2 hours. If you have access to a fresh passionfruit, spoon a little of the fresh fruit on top. The mousse is also delicious with some granola sprinkled on top.

Steps:

• Break passion fruits in half, and empty contents into a bowl.
• Use a little water to help rinse the juice out of the skins.
• Mix with hands to soften pulp.
• Strain through a sieve or cheesecloth.
• Stir in sugar and sweetened condensed milk.
• In a chilled bowl, beat cream until stiff peaks form.
• Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.
• Refrigerate for 1 hour. (I personally think it is better if you prepare this the nite before and let it set up overnight in the fridge.).

Steps:

• For the base, crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with non-stick baking parchment. Tip the biscuit mixture in and firmly press down. Chill.
• Mix the passion fruit flesh with the juice. Place the gelatine in a small bowl of cold water to soak. Pour the flesh and juice into a saucepan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl.
• Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.
• For the coulis, purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar. Chop up the other mango.
• To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.