EASY PASSION FRUIT MOUSSE
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
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
BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)
This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.
Provided by VALERIEKOOKA
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h15m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 45.4 g, Cholesterol 130.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 21.9 g, Sodium 119.8 mg, Sugar 40.8 g
PASSIONFRUIT MOUSSE CAKE
Steps:
- Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate.
- Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
- Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles.
- Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely.
- Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately.
- Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter.
- Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately.
BRAZILIAN PASSION FRUIT MOUSSE
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
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
PASSION FRUIT MOUSSE WITH MACADAMIA NUT TOFFEE
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
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
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