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Gourmet
Iced Passion Fruit Inspiration Mousse
Made with Cooking Range Inspiration Passionfruit
An original recipe by l’École Gourmet Valrhona
1 stepMakes two 500g pots
Recipe Step by Step
01
ICED 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.
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.
Assembly and finishing
Pour into pots and freeze