Passion Fruit Mousse
Ingredients
Part Mousse
Part Acabamento
Process
01. Hydrate the unflavored, colorless gelatin powder with water. Set aside for approximately 5 minutes.
02. Place the concentrated passion fruit juice in a saucepan and heat until boiling. Remove from heat.
03. Add the reserved hydrated gelatin and mix until dissolved.
04. Add to the Chocolatier ChocoBlanc and mix until homogeneous. Cool down.
05. Add the cold cream to the Chantilly in 3 stages and mix. Set aside.
06. Place the egg whites and refined sugar in the mixer and beat until reaching meringue consistency (stiff peaks). Use a balloon whisk.
07. Add to the reserved Chantilly cream and fold gently.
08. Place in mousse cups.
09. Refrigerate until firm.
FINISHING
01. Place the passion fruit pulp and refined sugar in a saucepan and heat for approximately 15 minutes or until thickened. Cool down.
02. Apply over the mousses.
Tips
* Lemon Mousse: Substitute the passion fruit juice with lemon juice and the zest from two lemons. Decorate as desired.
* Raspberry Mousse: Substitute the passion fruit juice with 400 g of frozen raspberries. Decorate as desired.
Yield
28 Units of 43 g
Equipment
Mixer , Stove , Refrigerator , Spatula , Spoon , Saucepan , Balloon Whisk , Scale , Container , Mousse Cup
Suggested shelf life
36
Nutritional table
| A serving of Porção de 120g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 595 | % VD (*) |
| Carboidratos (g) | 85 | % VD (*) |
| Açúcares totais (g) | 8.2 | % VD (*) |
| Aç adicionados (g) | 7.2 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 28 | % VD (*) |
| Gorduras saturadas (g) | 23 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 337 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Passion Fruit Mousse
Ingredients
Part Mousse
Part Acabamento
How to make it
MOUSSE
01. Hydrate the unflavored, colorless gelatin powder with water. Set aside for approximately 5 minutes.
02. Place the concentrated passion fruit juice in a saucepan and heat until boiling. Remove from heat.
03. Add the reserved hydrated gelatin and mix until dissolved.
04. Add to the Chocolatier ChocoBlanc and mix until homogeneous. Cool down.
05. Add the cold cream to the Chantilly in 3 stages and mix. Set aside.
06. Place the egg whites and refined sugar in the mixer and beat until reaching meringue consistency (stiff peaks). Use a balloon whisk.
07. Add to the reserved Chantilly cream and fold gently.
08. Place in mousse cups.
09. Refrigerate until firm.
FINISHING
01. Place the passion fruit pulp and refined sugar in a saucepan and heat for approximately 15 minutes or until thickened. Cool down.
02. Apply over the mousses.
Tips
* Lemon Mousse: Substitute the passion fruit juice with lemon juice and the zest from two lemons. Decorate as desired.
* Raspberry Mousse: Substitute the passion fruit juice with 400 g of frozen raspberries. Decorate as desired.
Yield
28 Units of 43 g
Equipment
Mixer , Stove , Refrigerator , Spatula , Spoon , Saucepan , Balloon Whisk , Scale , Container , Mousse Cup
Suggested shelf life
36 hours
Nutritional table
| Porção de 120g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 595 | % VD (*) |
| Carboidratos (g) | 85 | % VD (*) |
| Açúcares totais (g) | 8.2 | % VD (*) |
| Aç adicionados (g) | 7.2 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 28 | % VD (*) |
| Gorduras saturadas (g) | 23 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 337 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.