Having had chocolate consecutively for months, I finally got sick of it. Yet I craved for something sweet but of course simple to make.
So this recipe (like many others) was kindly donated by a passion fruit fan and friend Maneshka.
Personally I don’t particularly fancy passion fruit, so this was surprisingly good. It’s a must try for everyone.
Mousse
Ingredients
1 cup of Passion Fruit Cordial
1 cup of Fresh Cream
½ cup of Sugar
3 Egg whites
3 tbs of Sugar
2 ½ tsp of Gelatin
¼ of Cup Water
Directions:
Dissolve gelatin in ¼ of water.
Pour the cordial in to a sauce pan, add ½ cup of sugar and heat it up on a low flame.
Stir in the soften gelatin to the cordial mixture, take it off the heat and transfer it to a bowl and let it cool.
Whip the fresh cream in a bowl.
After the cordial-gelatin mixture has cooled down, fold it in to the whipped cream.
Whisk the egg whites in a bowl, add the 3 tablespoons sugar of gradually while whisking. Whisk until a meringue is formed.
Add the meringue to the cream mixture and chill.
Coulis
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Ingredients
1 Passion Fruit
2 Tsp of Passion Fruit Cordial
3 Tbs of Sugar
¼ Cup of Water
1 Tsp of Gelatin
Directions:
Take the Passion fruit (seeds included), cordial, sugar, water and heat until it thickens.
Dissolve the Gelatin in to a tablespoon of water and then add it to the mixture.
When it thickens, turn off the heat.
Once cooled down spoon it over the cold mousse and refrigerate.
Disasters, Warnings and Tips
When making the meringue, ensure you’re actually adding the sugar while you are whisking the egg whites. If you dump the sugar in to the egg whites and whisk you’ll end up with watery egg whites and not meringue. And you have to start with fresh egg whites and etc. A minor disaster. Sigh.
Don’t get any yolk in to your whites. The meringue won’t form otherwise.
Make sure all the utensils you use are absolutely dry.
Coulis is purely optional and serves more of a decorative purpose; the mousse is tasty without it as well.
When whipping the fresh cream, keep another bowl of ice or iced water underneath it, it whips up faster.
(Before folding it in to the whipped cream), It’s easier to cool down the hot cordial mixture if it’s placed in a bowl of ice water.
I sincerely apologize for the drab photos my phone takes.
By Shazzana Hamid
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0 Comments
Tee says:
Jun 14, 2013 at 12:00 amDo you think its better to use fresh passionfruit juice instead of using the cordial?