You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Home Baking
ICED PASSION FRUIT INSPIRATION MOUSSE
Made with Passionfruit Inspiration
Makes 2 500g pots
1 stepRecipe Step by Step
Step01
ICED PASSION FRUIT INSPIRATION MOUSSE
90g Egg whites
120g Caster sugar
30g Acacia honey
225g Passion fruit purée
225g Mango purée
4g Gelatine powder
20g Water
200g PASSION FRUIT INSPIRATION
250g Whipping cream 35%
Make a Swiss meringue by heating the egg whites, sugar and acacia honey to 55°C, then beat in a blender until completely cool.
Heat the fruit purées and add in the hydrated gelatine. Combine the mixture a little bit at a time with the melted PASSION FRUIT INSPIRATION. Mix using an immersion blender to form a perfect emulsion.
Beat the cream until it has a frothy, light texture.
Mix together the ganache and Swiss meringue, then gently fold in the whipped cream using a spatula.
Pour into pots and freeze.
Heat the fruit purées and add in the hydrated gelatine. Combine the mixture a little bit at a time with the melted PASSION FRUIT INSPIRATION. Mix using an immersion blender to form a perfect emulsion.
Beat the cream until it has a frothy, light texture.
Mix together the ganache and Swiss meringue, then gently fold in the whipped cream using a spatula.
Pour into pots and freeze.