Easy Passion Fruit Mousse Eggless Food

EASY PASSION FRUIT MOUSSE {EGGLESS}

Steps:

• Blend the passion fruit concentrate with condensed milk and sugar.
• Add the heavy cream and continue blending until well mixed.
• Pour into ramekins or small glasses, refrigerate overnight or for at least 4 hours.
• Serve garnished with the fresh passion fruit pulp.

EASY PASSION FRUIT MOUSSE

Steps:

• Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

MARACUJA (PASSION FRUIT MOUSSE TRAYBAKE)

Steps:

• For the base, crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with non-stick baking parchment. Tip the biscuit mixture in and firmly press down. Chill.
• Mix the passion fruit flesh with the juice. Place the gelatine in a small bowl of cold water to soak. Pour the flesh and juice into a saucepan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl.
• Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.
• For the coulis, purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar. Chop up the other mango.
• To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.