Fruit Mousse Recipes

Steps:

• Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate.
• Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
• Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles.
• Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely.
• Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately.
• Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter.
• Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately.

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:

• Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
• Place pulp and liqueur (if using) in a large bowl and stir to combine.
• Stir in gelatine mixture.
• Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
• Beat cream in a separate bowl to soft peaks.
• Fold cream into fruit mixture.
• Then fold cream and fruit mixture into the meringue (egg white) mix.
• Pour into 8 x 3/4 cup capacity serving dishes or glasses.
• Chill until set (overnight is best) or make first thing to serve that night.
• Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).

Steps:

• Cut passionfruit in half, scoop out the pulp, add to sugar and egg yolks, lemon rind and juice and beat well.
• Sprinkle gelatine over 1/2 cup of water in a small bowl and leave until spongy.
• Place bowl in a pan of just boiled water ( the water
• should come half way up the bowl ) and stir until dissolved.
• Add the gelatine to the passionfruit and eggs, fold in the beaten egg whites and the whipped cream.
• Pour into champagne glasses or dessert bowl and
• chill for approx. 4 hours, decorate with chocolate shavings or lemon zest.

Steps:

• Make the blackberry layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the blackberry pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the blackberry powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the blackberry pulp mixture and fold with a rubber spatula completely combined.
• Divide the mixture evenly between 4 10-ounce glasses. Refrigerate while you make the guava layer.
• Make the guava layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the guava pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the guava powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the guava pulp mixture and fold with a rubber spatula completely combined
• Divide the mixture evenly between the glasses, layering on top of the blackberry layer. Refrigerate while you make the passion fruit layer.
• Make the passion fruit layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the passion fruit pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the passion fruit powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the passion fruit pulp mixture and fold with a rubber spatula completely combined.
• Divide the mixture evenly between the glasses, layering on top of the guava layer. Refrigerate for at least 15 minutes, and up to 3 days, until the mousse sets completely.
• Top each mousse with 1 tablespoon of passion fruit pulp and 3 blackberry halves.
• Enjoy!