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Passionfruit mousse recipe
- Cuisine: Modern Australian
- Serves 4-6
We are big passionfruit fans and for some years we had a great vine which provided us with masses of fruit. Sadly, it became food for our local possums and that was the end of it. Despite losing our source of home-grown passionfruit, we’re still keen on the fruit in cakes, tarts and desserts such as this ‘light as air’ mousse.
Ingredients
Zest of 1 lemon, diced165 ml (2/3 cup) strained passionfruit pulp
2 x 5 g gelatine sheets
3 eggs, separated
110 g (1/2 cup) caster sugar
250 ml (1 cup) whipping cream
Preparation
Place the lemon zest and passionfruit pulp in a small saucepan and bring to the boil over a medium heat. Remove from heat, add gelatine and stir until dissolved.Whisk the egg yolks and caster sugar together until pale and creamy. Fold the passionfruit mixture into the egg yolks.
Beat the egg whites until stiff. In a separate bowl, whip the cream until soft peaks form. Add a spoonful of cream and a spoonful of egg whites to the passionfruit base. Stir in until well combined; this will allow you to fold in the remaining egg whites and cream without losing their ‘air’.
Gently fold in the remaining egg whites and cream, spoon into a serving bowl and refrigerate for 3–4 hours, or overnight in warm weather, until set.
If you enjoyed this Passionfruit mousse recipe then browse more Modern Australian recipes, dessert recipes, quick recipes, fruit recipes and our most popular hainanese chicken rice recipe.
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