Mousse De Chinola (passionfruit)
From maricakes 14 years ago
- 4 hours to make
- Serves 8
This passion fruit mousse is delicious, easy to do, you can eat just as or as a cake filling. Best of all, it's made with Italian meringue (meringue made by pouring hot syrup to beaten egg whites) and this avoids the risk of contamination with raw eggs whites. Read more For meringue step by step: http://mariscakes.blogspot.com/2010/10/gabys-mousse-de-maracuya.html See less
Ingredients
- 1 ½ cup passionfruit pulp (passed through a sieve) 300 g shopping list
- juice of half lemon shopping list
- 3 egg whites shopping list
- 1 cup sugar 200 g shopping list
- ¼ cup water 70 ml shopping list
- 1 envelope unflavored gelatin 10 g shopping list
- 1 ½ heavy whipping cream 300 g shopping list
How to make it
- 1. Remove the pulp of the fruit, pass through sieve and weigh. Reserve.
- 2. Prepare an Italian meringue with egg whites and syrup. Using the 3 egg whites, 1 cup (200g) sugar ¼ cup (50 m) water, you can see how to do it in: Italian Meringue (Dominican Frosting).
- 3. Hydrate the gelatin in ¼ cup (50 ml) of water, stir and microwave for 10 seconds, until the gelatin dissolves, or heat in a water bath.
- 4. Whip the cream.
- 5. Incorporate the dissolved gelatin into the pulp of passion fruit, then the Italian meringue and whipped cream last.
- 6. Place in mold and chill in the refrigerator until it takes consistency.
- Decorate with some whipped cream, crumbled cake or cookies.
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