Passion Fruit Mousse Cake Bolo Mousse De Maracuya Food

PASSION FRUIT MOUSSE CAKE

Steps:

• Preheat oven to 350°F.
• Prepare 3 8-in round cake pans by lightly greasing and flouring them. Set aside.
• In the bowl of an electric mixer, beat sugar and butter until light and fluffy.
• Add the eggs, one at a time. Continue beating on high speed for about 3 more minutes.
• In a separate large bowl, sift together flour, baking powder, and salt.
• Reduce speed. Add juice and mineral water.
• Gently stir in dry ingredients.
• Evenly distribute batter into prepared cake pans and bake 30-35 minutes, or until toothpick inserted into the center comes out clean.
• Remove from oven and let cook in pans for 5 minutes. Remove cakes from pans and let cool completely on a cooling rack.
• In a small bowl, bloom gelatin by sprinkling it over 3 tbsp water. Set aside for 5-10 minutes.
• In another bowl, beat egg whites until firm peaks.
• In a blender, blend condensed milk and passion fruit concentrate.
• Stir in cream and dissolved gelatin.
• Transfer to large bowl and fold in egg whites.
• Cover and chill in refrigerator until firm.
• Combine sugar and water in medium heavy-bottomed saucepan.
• Simmer without stirring until syrup-like.
• In the bowl of an electric mixer, beat egg whites until soft peaks form.
• On medium speed, carefully add sugar syrup in a slow steady stream down the side of the bowl.
• Beat on high speed until fluffy, light, and cool (about 7 minutes).
• Line an 8-inch springform pan with plastic wrap or aluminum foil.
• Place on cake layer in pan, then brush layer with 3 tbsp of passion fruit juice. Add 1 cup of mousse to layer and spread evenly.
• Gently place second layer and repeat process.
• Add final layer and brush with remaining passion fruit juice.
• Wrap tightly with plastic wrap and refrigerate until set (minimum 2 hours).
• Remove from refrigerator, and gently remove from pan.
• Cover cake with frosting and serve!
• Optional
• Add pineapple flowers as a decoration. Instruction can be found here.

MARACUYA (PASSION FRUIT) MOUSSE

Steps:

• Special Equipment: martini glasses
• Place 1 tablespoon of passion fruit pulp in the bottom of 8 martini glasses or ramekins, totaling in 1/2 cup passion fruit pulp, set them aside.
• Using an electric mixer beat the cream until it holds stiff peaks. Whisk 1 1/4 cups of passion fruit pulp with the condensed milk in a large bowl, add 1/4 of the whipped cream and whisk it in. Fold in the remaining whipped cream and fill martini glasses or ramekins with some mousse. Drizzle some of the remaining passion fruit pulp over the top. Serve immediately or cover flush with plastic wrap and refrigerate for up to 8 hours. Serve cold with a mint sprig and a biscotti.

PASSION FRUIT MOUSSE CAKE - BOLO MOUSSE DE MARACUYA

Steps:

• Preheat oven to F.
• In the bowl of a standing mixer, add the cake mix, 3 eggs, 2 egg whites, 1/3 cup vegetable oil, 1/3 cup buttermilk, and 1/3 cup water. Mix for 2 minutes or until well blended.
• Line the bottoms of 2 9-inch cake pans with wax paper, and divide the cake mix between the 2 pans.
• Bake for 20 to 25 minutes, until the center of the cake springs back when lightly pressed.
• Let cakes cool 10 to 15 minutes in the pans. Run a knife around the edge of the cakes and flip them out of the pans. Set aside to cool.
• While the cakes are baking, make the mousse: Sprinkle the gelatin over the water and set aside for 5 minutes. Microwave for 15 seconds or until gelatin is dissolved (do not overheat). Whisk the melted gelatin into the passion fruit pulp and set aside.
• Make the cake soaking syrup: Bring 3/4 cup passion fruit pulp and 3/4 cups sugar to a boil. Boil for 1 minute, and remove from heat. Let cool and set aside. When cool, stir in 2 tablespoons rum.
• Make the Italian meringue: Add egg whites to the clean bowl of a standing mixer. In a saucepan, bring 1 cup sugar and 1/2 cup water to a boil. Boil for 3 to 4 minutes, until the syrup starts to thicken and the bubbles are popping slowly.
• Until the whisk attachment, beat the egg whites until soft peaks form.
• Slowly add the hot sugar mixture to the egg whites. Pour syrup in a thin stream down the side of the bowl to prevent splattering. Work carefully to avoid burns.
• Beat the meringue on high speed for 2 minutes, then reduce the speed to low and continue to beat so that the meringue will cool.
• While the meringue cools, beat one cup of whipping cream until very soft peaks form. Do not overbeat.
• Fold the passion fruit/gelatin mix gently into the egg whites. Do not overmix.
• Whisk a small amount of the meringue/passion fruit mixture into the whipped cream, then gently fold all of the whipped cream back into the meringue mixture.
• Slice each cake layer in half horizontally, so that you have 4 layers. Line the bottom of a 9-inch springform pan with a circle of wax paper. Butter the inside of the springform pan .
• Place one cake layer, cut side up, in the bottom of the springform pan. Brush the cake with 1/4 of the syrup. Spread 1/3 of the mousse over the cake.
• Cover mousse with another cake layer, and brush the cake with syrup. Spread another 1/3 of the mousse over the cake.
• Continue to layer, ending with the fourth cake layer. Press cake down gently into the pan. Brush top of cake with syrup. Chill thoroughly, at least 4 hours to overnight.
• Pop the side of springform pan off of cake in one quick motion. Gently lift ring off, leaving the cake on base.
• Add sugar to two cups chilled whipping cream , and beat until stiff peaks form. Stir in vanilla. Spread whipped cream around sides of the cake and on top. You can also use a pastry bag with a star tip to pipe the whipped cream onto the top of the cake. Decorate with fruit, and serve chilled.

BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)

Steps:

• Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
• In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

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.