PASSION FRUIT MOUSSE   
  Ingredients :
    2.2 lb (1 k) passion fruit
    1/2 oz - 2 tablespoons (18 g) powdered gelatin
    2 cups heavy cream
    3 tablespoons confectioners sugar
    3 eggs
    ¾ cups plus 3 tablespoons of white sugar
    Pastry Cream

  Preparation:

Cut passion fruit, remove pulp and seeds and place in blender. Turn blender on for 10 seconds to separate the pulp from the seeds. Strain juice.

Bring juice to a boil and add gelatine and ¾ cup sugar. Remove from heat. Cool.

Whip cream. While beating add confectioners sugar. Continue beating until soft peaks form. Do not overbeat.

Whip egg whites, add 3 tablespoons of sugar, and continue beating until stiff.

Carefully add whipped cream and passion fruit to meringue, folding well after each addition.

Pour mixture into a bowl, previously moistened with water.

Refrigerate until set.

Unmold. Decorate with chocolate shavings and serve with pastry cream.
 
        10 servings
       
 
  Back