Passionfruit Mousse

Passionfruit Mousse

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


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.

The passion fruit mousse can be prepared the day before.


Gelatine Sheets
Ripe passion fruits
Freshly Squeezed orange juice
50 ml
Freshly Squeezed lemon juice
1 tbsp
Whipped cream
400 ml
Icing sugar
3 tbsp
85 g
White wine
50 ml
Vanilla pods Seeds
Fresh fresh mint leaves
Leaves of White Rosehip Roe
Grated dark chocolate (About 70% Cocoa)