I love love love passionfruits. For me it is the most exotically tasting fruit, I've ever tried. The taste is very distinct, somewhat sour. The more wrinkled the fruit gets, the sweeter the juice is.
This Mousse is perfect as dessert or in cakes. It pairs perfectly with chocolate.
- 3 gelatin sheets (husblas)
- 200 g passionfruit juice*
- ½ teaspoon vanilla paste
- 45 g confectionary sugar
- 250 ml heavy whipping cream
Place the gelatin sheets in cold water, to bloom.
Half the passionfruits and scoop the juice and seeds out in a sauce pan. Heat the juice, and strain the seeds from the juice.
Heat juice, confectionary sugar and vanilla in a small saucepan. You just want to melt the sugar and hot enough to melt the gelatin. Remove from heat and put the bloomed gelatin (husblas, squeeze most of the water out first) in. Stir until the gelatin is melted, this takes no time. Pour the mixture into a small bowl and let it chill in the refrigerator until almost room temperature.
Whip the cream to medium stiff peaks. Gently fold the whipped cream into the chilled passionfruit juice. Now the mousse needs to set, this will take a few hours in the refrigerator.
Before the mousse sets, you can pour it into individual serving vessels, a large glass bowl, to serve family style, or spread in between layers in a cake.
* Or use 100 g concentrated passionfruit concentrate and 100 g water. Sometime you can find this product in the freezer isle in Whole Foods.