Passion Fruit Mousse With Macadamia Nut Toffee Food

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EASY PASSION FRUIT MOUSSE {EGGLESS}



Easy passion fruit mousse {Eggless} image

Easy and quick recipe for passion fruit mousse made passion fruit concentrate (fresh or frozen), cream, and condensed milk. This simple version doesn't use eggs or gelatin.

Provided by Layla Pujol

Categories     Dessert

Number Of Ingredients 6

1 2/3 cups of pure passion fruit juice - can also use unsweetened frozen concentrate (1 2/3 cups = 14 oz/400 grams)
¾ cups of heavy cream (3/4 cup = 14 oz/400 grams)
14 oz can of condensed milk
¼ cup sugar (- optional, add less or omit if it's sweet enough with the condensed milk)
Fresh passion fruit pulp
Whipped cream

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.

PASSION FRUIT MOUSSE



Passion Fruit Mousse image

You can pour the mousse into individual dessert cups or eggcups for a cute presentation. Finger bananas are half size and more yellow but starchier than regular bananas. Passion fruit grows in Bermuda and tropical climates like Asia and New Zealand. My mom brought me home some passion flower perfume from a visit to Bermuda in 1964 when she went to see my aunt Greta who lived there for a bit. The flower almost looks like an exotic insect of purple and yellow.

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 8

1 1/4 cups passion fruit puree
1 1/4 cups orange juice
3/4 cup sugar
Scant 1 tablespoon gelatin dissolved in 2 tablespoons water
3 cups heavy cream, whipped
2 finger bananas
Coarse sugar
1 kiwi, peeled, cut in 1/2 and sliced

Steps:

  • In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
  • Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap.
  • To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.

PASSION FRUIT MOUSSE WITH MACADAMIA NUT TOFFEE



Passion Fruit Mousse With Macadamia Nut Toffee image

This recipe was emailed to me by the Executive Chef Aaron Wright of the Canlis Restaurant in Seattle, Washington. After having this in the restaurant I just had to know how to re-create it for myself--so decadent and wonderful! This will take a little bit of time, but mostly because you need time for the mousse to chill, and for the toffee to cool.

Provided by Pikake21

Categories     Dessert

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 3/4 cups passion fruit puree
3/4 cup orange juice (NO PULP)
2 teaspoons gelatin powder
3 cups heavy cream
1 1/4 cups sugar
1 1/2 cups sugar
1/2 cup water
1/4 cup honey
1/4 cup rum
2 cups macadamia nuts, toasted & chopped
4 ounces unsalted butter

Steps:

  • First prepare the mousse, as you will need to chill it for at least an hour before serving.
  • For the mousse:.
  • In a saucepan combine passionfruit puree, orange juice and gelatin.
  • Heat through until gelatin has been dissolved.
  • Remove from the heat and place in a bowl over and ice bath stirring constantly until the mixture starts to thicken.
  • While the mixture is cooling whip the heavy cream and sugar until stiff peaks form.
  • When the passionfruit has thickened add it to the whipped cream and mix throughly to combine.
  • Chill for at least an hour before serving.
  • For the mac nut toffee:.
  • In a heavy sauce pot combine all ingredients except the nuts.
  • Using a candy thermometer cook this mixture to 220 degrees.
  • Then add mac nuts and continue cooking until it reaches 300 degrees and immediately remove from the heat.
  • Pour on to a silpat lined half sheet pan. spread out evenly and allow to cool. When cool rough chop the toffee into small pieces.
  • The toffee can be stored in an airtight container for 4-5 days.
  • Before serving, lightly fold pieces of the macadamia toffee into the passionfruit mousse.
  • For an added touch, serve topped with whipped cream!

Nutrition Facts : Calories 1954.1, Fat 139.9, SaturatedFat 63.8, Cholesterol 305.5, Sodium 78.6, Carbohydrate 174, Fiber 5.9, Sugar 162, Protein 10.6

PASSIONFRUIT MOUSSE



Passionfruit Mousse image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h10m

Yield 4 servings

Number Of Ingredients 5

1 cup heavy cream
1/2 cup sweetened condensed milk
1/2 cup frozen passionfruit puree, thawed
1/2 teaspoon vanilla extract
1 fresh passionfruit, optional

Steps:

  • Beat the heavy cream in a large bowl with an electric mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into two 10- to 12-ounce bowls. Cover the bowls with plastic wrap and refrigerate until the mousse is firm, at least 2 hours. If you have access to a fresh passionfruit, spoon a little of the fresh fruit on top. The mousse is also delicious with some granola sprinkled on top.

MARACUJA (PASSION FRUIT MOUSSE TRAYBAKE)



Maracuja (Passion fruit mousse traybake) image

We've turned this tangy Brazilian mousse pudding into a traybake cheesecake with biscuit base and gelatine to help with slicing

Provided by Jennifer Joyce

Categories     Dessert

Time 35m

Yield Cuts into 16 squares

Number Of Ingredients 11

2 passion fruits , flesh scooped out
250ml passion fruit juice from a carton
4 sheets gelatine
2 x 400g cans sweetened condensed milk
500ml double cream , loosely whipped
250g digestive biscuit
100g butter , melted
2 mangoes
juice 1 lime
2 tbsp golden caster sugar
2 passion fruits , flesh scooped out and chopped

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.

Nutrition Facts : Calories 486 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

BRAZILIAN PASSION FRUIT MOUSSE



Brazilian Passion Fruit Mousse image

A really quick and easy dessert to prepare and delicious too. Preparation/Cooking time does not reflect refrigeration time. Even tho the recipe says refrigerate for one hour, I actually found either preparing it first thing in the morning for dinner that nite or refrigerating overnight allowed it to fully reach the mousse consistency.

Provided by Sassy in da South

Categories     Brazilian

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

8 passion fruit
1 tablespoon white sugar
1 (14 ounce) can sweetened condensed milk
2 cups cream

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. (I personally think it is better if you prepare this the nite before and let it set up overnight in the fridge.).

Nutrition Facts : Calories 476.4, Fat 30.6, SaturatedFat 19.1, Cholesterol 110.9, Sodium 117.8, Carbohydrate 46.1, Fiber 2.5, Sugar 40.9, Protein 7.5

JOHND'S FANCY PASSION FRUIT MOUSSE



Johnd's Fancy Passion Fruit Mousse image

I tried out and old passion fruit recipe which added sweetened condensed milk and more than 1 hour in the fridge. I tried it out, but saved the skins and found a new way to serve the dessert.

Provided by John D.

Categories     Dessert

Time 1h30m

Yield 10 fruit halves, 10 serving(s)

Number Of Ingredients 4

5 whole passion fruit
1 (12 ounce) can sweetened condensed milk
10 maraschino cherries
10 fresh mint leaves (for garnish) (optional)

Steps:

  • Cut the passion fruits in halves. Remove the pulp and seeds and licuify in your food processer. Save some of the seeds for garnishing.
  • Strain the processed pulp. Mix the juice in the food processer with the condensed milk.
  • Cut off a small portion of the bottoms of the passion fruit skin halves; enough for them to stand up like small cups. Fill these passion fruit cups with the processed condensed milk mixture.
  • Place a red cherry on top of each cup and add as garnish a few passion fruit seeds that you previously saved, as well as a mint leaf (optional).
  • Refrigerate for more than 1 hour. (This becomes "cooking time".).

Nutrition Facts : Calories 126.2, Fat 3, SaturatedFat 1.9, Cholesterol 11.6, Sodium 45.9, Carbohydrate 22.7, Fiber 1.1, Sugar 21.4, Protein 2.9

EASY PASSION FRUIT MOUSSE



Easy Passion Fruit Mousse image

This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.

Provided by Rena Lynn

Categories     Desserts     Mousse Recipes

Time 40m

Yield 5

Number Of Ingredients 3

1 cup whipping cream
1 cup sweetened condensed milk
½ cup frozen passion fruit juice concentrate

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.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 49.5 g, Cholesterol 86 mg, Fat 22.9 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 103.5 mg, Sugar 47.7 g

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