VENEZUELAN PASSION FRUIT MOUSSE
This recipe uses Venezuelan frozen passion fruit pulp, which I can find in Latino markets. It's very good. Take it out of the freezer and let it thaw before you use it. Garnish with a dollop of fresh whipped cream and top with fruits like kiwi and strawberry plus passion fruit pulp and seeds.
Provided by Lucy Monson
Categories Desserts Mousse Recipes
Time 7h3m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a saucepan over medium-low heat. Combine passion fruit pulp, sugar, and lime juice in the hot pan. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat; let cool completely.
- Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes.
- Fill a large bowl with ice and water.
- Place softened gelatin in the top pan of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until dissolved, 2 to 4 minutes. Add lime-passion fruit mixture. Stir constantly until hot, 1 to 2 minutes more. Remove from heat. Transfer pan to the ice water bath. Let cool, about 30 minutes.
- Mix egg whites and cream of tartar together in a large bowl using an electric mixer until stiff peaks form. Gently fold egg white mixture, 1 spoonful at a time, into the cooled passion fruit mixture using a spatula. Spoon mousse carefully into 10 stemmed glasses or ramekins. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours.
- Let mousse stand at room temperature for 20 minutes before serving.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 4.1 g, Protein 4.2 g, Sodium 47.2 mg, Sugar 15.2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love