valrhona.asia/recipe/iced-passion-fruit-inspiration-mousse
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ICED PASSION FRUIT INSPIRATION MOUSSE

Made with Passionfruit Inspiration

Makes 2 500g pots

1 step

Recipe Step by Step

01

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.