Romantic Dessert: Passion Fruit Mousse
Votes: 3
Time: 10 min. plus 8 hours of cooling
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Romantic dessert: Passion fruit mousse - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups frozen passion fruit pulp (defrosted)
- 4 cups heavy whipping cream
- 400 gr. condensed milk
- Mint sprigs for decoration
- Biscotti or other crispy cookies for decoration
- Additionally: martini glasses
We recommend
Recipes with similar ingredients: condensed milk, cream, mint, passion fruit
Cooking the dish according to the recipe:
- Place a tablespoon of passion fruit pulp in the bottom of 8 martini or remequin glasses, for a total of 1/2 cup passion fruit.
- Using an electric mixer, beat the cream until stiff peaks form. In a large bowl, whisk together 1 1/4 cups passionfruit pulp and condensed milk. Add 1/4 cup of the whipped cream and whisk until combined.
Fold in the remaining whipped cream and fill martini or remequin glasses with the mousse. Top with a little passion fruit pulp. Serve immediately or cover with plastic wrap and refrigerate for up to 8 hours. Serve cold with a sprig of mint and biscotti.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
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