Passion Fruit Mousse Recipes

Steps:

• In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
• Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap.
• To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.

Steps:

• Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

Steps:

• First prepare the mousse, as you will need to chill it for at least an hour before serving.
• For the mousse:.
• In a saucepan combine passionfruit puree, orange juice and gelatin.
• Heat through until gelatin has been dissolved.
• Remove from the heat and place in a bowl over and ice bath stirring constantly until the mixture starts to thicken.
• While the mixture is cooling whip the heavy cream and sugar until stiff peaks form.
• When the passionfruit has thickened add it to the whipped cream and mix throughly to combine.
• Chill for at least an hour before serving.
• For the mac nut toffee:.
• In a heavy sauce pot combine all ingredients except the nuts.
• Using a candy thermometer cook this mixture to 220 degrees.
• Then add mac nuts and continue cooking until it reaches 300 degrees and immediately remove from the heat.
• Pour on to a silpat lined half sheet pan. spread out evenly and allow to cool. When cool rough chop the toffee into small pieces.
• The toffee can be stored in an airtight container for 4-5 days.
• Before serving, lightly fold pieces of the macadamia toffee into the passionfruit mousse.
• For an added touch, serve topped with whipped cream!

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.