Receta Mango & Passion Fruit Mousse
As usual when I return
from my annual vacation in Kerala, my father gives me frozen passion fruit pulp; this year I got 3 big bottles of passion fruit
pulp :).... That means you guys will get to see more passion
fruit recipes here ;).... this time I tried Mango and Passion fruit Mousse and the
end result was awesome...... Alphonso mango pulp and passion fruit pulp mixed
with whipped cream and egg whites you
just can’t go wrong :)..... It is a very easy to make dessert with absolutely
no cooking involved.... Ensure gelatin and puree are at equal temperature to
prevent lumps when combining.... Mousse is best made day before serving..... Since
this mousse contains raw egg whites I will not recommend this dessert for small
kids or pregnant ladies......
Mango and Passion Fruit
Mousse
Serves - 8
1
- tbsp unflavored gelatin
- 2
- cups mango pulp
- 1/3 cup passion
- fruit pulp plus extra to garnish
- 2 tbsps mango liqueur
- (I used white rum), optional
- ½ cup thick cream
Method:
Stir gelatin and 1/3 cup
boiling water in a small jug until dissolved. Cool 5 minutes.
Place
pulp and liqueur (if using) in a large bowl and stir to combine.
Stir in gelatin
mixture.
Place egg
whites in a medium mixing bowl and using an electric mixer beat to soft peaks,
gradually add sugar beating until dissolved.
Beat
cream in a separate bowl to soft peaks.
Fold
cream into fruit mixture.
Then fold
cream and fruit mixture into the meringue (egg white) mix.
Pour into
8 x ¾ cup capacity serving dishes or glasses.
Chill
until set (overnight is best).
Garnish with extra whipped
cream and passion fruit pulp and serve.