PASSION FRUIT MOUSSE
Passion fruit mousse is one of the most popular Brazilian desserts! Creamy, sweet and slightly tangy, it is easy to make and can be made with fresh or frozen passion fruit pulp.
Provided by Olivia Mesquita
Categories Dessert
Time 3h10m
Number Of Ingredients 7
Steps:
- Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.
- Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.
- Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.
- Top with the passion fruit sauce and serve!
- Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.
- Let the sauce cool to room temperature before using or refrigerating to use later.
Nutrition Facts : Calories 707 kcal, Carbohydrate 89 g, Protein 13 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 133 mg, Sodium 182 mg, Fiber 9 g, Sugar 76 g, UnsaturatedFat 12 g, ServingSize 1 serving
PASSION-FRUIT GELéE WITH BASIL CREAM
Provided by Ruth Cousineau
Categories Milk/Cream Food Processor Dairy Herb Dessert Freeze/Chill Vegetarian Basil Summer Shower Passion Fruit Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make gelée:
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
- Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
- Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
- Make cream when gelée has set:
- Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
- Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
- Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.
PASSION-FRUIT GELEES
Provided by Gina Marie Miraglia Eriquez
Categories Candy Dessert Christmas Kid-Friendly New Year's Eve Winter Passion Fruit Boil Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 4 dozen candies
Number Of Ingredients 6
Steps:
- Lightly oil baking pan.
- Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
- Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
- Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.
PASSION FRUIT CHIFFON CAKE WITH PASSION FRUIT MOUSSE & CREAM
Make and share this Passion Fruit Chiffon Cake With Passion Fruit Mousse & Cream recipe from Food.com.
Provided by Yummy Piece of Cake
Categories Dessert
Time 4h30m
Yield 1 4 layer cake, 10 serving(s)
Number Of Ingredients 20
Steps:
- Bake the Cake: Preheat oven to 325 degrees F. You will need two 8" round cake pans, line w/ parchment paper at the bottom, greased and floured.
- Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
- Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the lemon zest and passion fruit juice. With a large wire whisk, beat until smooth. Set aside.
- In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry.
- In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
- Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
- Make the Mousse: Fill a medium bowl with ice water; set aside. In a small saucepan, combine eggs, sugar and 1/3 cup passion fruit juice. Cook, stirring constantly, over medium-low heat until the mixture thickens enough to coat the back of the spoon, about 3 minutes. Remove from heat, immediately add the butter and stir well to combine.
- In a medium saucepan, combine ¼ cup passion fruit juice and 2 tablespoon cold water. Sprinkle the gelatin over the juice, let stand for 5 minutes. Place over low heat until gelatin is completely dissolved, about 2 minutes.
- Pour the passion fruit/egg yolk mixture through a fine sieve into a bowl. Stir in the gelatin mixture. Place the bowl over the ice water, whisk constantly until mixture has cooled.
- In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk 1/3 of the passion fruit mixture. Then in 2 additions fold the lightened passion fruit mixture into the remaining whipped cream.
- For the whipped cream: whip the cream with the powdered sugar with the wire whisk until firm.
- To Assemble: Split the cakes in half so that you have 4 1" rounds. Spread the mouse between each layer and chill atleast 1 hour. Frost all sides with the whipped cream, top with the white chocolate curls and mango slices.
Nutrition Facts : Calories 672.3, Fat 43.5, SaturatedFat 20.2, Cholesterol 286.9, Sodium 441.7, Carbohydrate 61.7, Fiber 0.7, Sugar 40, Protein 10.7
CREAMY GELATIN DESSERT
"This yummy recipe from my husband's sister, Gloria, is a favorite when we gather with our five married children," reports Janis Garrett of Macon, Georgia.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture. , Pour into a 13-in. x 9-in. pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. , In a small bowl beat the cream until firm peaks form; fold into pineapple juice mixture. Spread over gelatin mixture. Sprinkle with nuts. Chill for 1-2 hours.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 38mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
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