Passionfruit Mousse

Passionfruit Mousse

Fresh and decorative passion fruit mousse with rosehip leaves and dark chocolate. Can be prepared the day before.

Ingredients

3 Gelatine Sheets
2 Ripe passion fruits
50 ml Freshly Squeezed orange juice
1 tbsp Freshly Squeezed lemon juice
400 ml Whipped cream
3 tbsp Icing sugar
85 g Sugar
50 ml White wine
Vanilla pods Seeds
2 Oranges

Garnish

Fresh fresh mint leaves
Leaves of White Rosehip Roe
Grated dark chocolate (About 70% Cocoa)

Instructions

Step 1

  • Prepare 4 small serving dishes (about 50ml). Put a high "collar" of baking paper inside each bowl.

Step 2

  • Leave the gelatine to soak in cold water for approximately 10 minutes.

Step 3

  • Cut the passion fruit in half and scrape out the juice and grains with a spoon. Add the orange and lemon juice and blend it all for approximately 30 seconds. Separate the juice from the passionfruit seeds.

Step 4

  • Beat the cream into a light foam with icing sugar and vanilla seeds.

Step 5

  • Remove the gelatine from the water. Melt it in a bowl using a water bath and cool it with lemon juice.

Step 6

  • Mix the juice into the whipped cream and distribute the mousse equally into the 4 serving dishes and place in the refrigerator for at least 1 hour.

Step 7

  • Boil sugar, white wine and vanilla seeds until the mixture begins to bubble and a syrup-like consistency is formed. Peel oranges with a knife. Cut into segments and place into the syrup.

Step 8

  • Dip the serving dishes into boiling water for approximately 10 seconds and carefully remove the desserts from the dishes.

Step 9

  • Place them on cold plates, remove the baking paper and top with orange segments and syrup.

Step 10

  • Decorate with mint, rose petals and flakes of dark chocolate - get a sharp knife at a 90 degree angle and scrape the chocolate to create chocolate shavings.
Enjoy!

Recipe tips

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The passion fruit mousse can be prepared the day before.

https://www.arlafoods.co.uk/recipes/passionfruit-mousse/