Passion Fruit Mousse
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This concept is a testament to that very principle: a gourmet, portable dessert that elegantly rescues leftover biscuits and mousse from the fate of the bin. It’s a clever, layered delight that proves sustainability can be utterly delicious. Imagine the last scoops of a velvety red fruit mousse—perhaps raspberry or strawberry—left from a previous dessert. In a cup, it meets its perfect partner: the bright, tangy zest of an eggless passion fruit mousse. We don't fully combine them. It’s a dessert that feels indulgent and thoughtfully crafted, yet its origins are beautifully humble. It’s a clever idea for today—turning leftovers into a portable work of art, one delightful spoonful at a time.
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Transforming scraps into gourmet to-go cups
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Passion Fruit Mousse
- Submerge the gelatin sheets in the cold water. Let them soak for 10 minutes. Squeeze gelatin between to remove the excess water; set aside.
- In the saucepan, bring heavy cream to a quick boil. Pour it into the chocolate, and let stand 3 minutes. Blend with an immersion blender.
- Add the bloomed gelatin, and mix.
- Add the passion fruit puree and the remaining chilled heavy cream, and mix. blend. Refrigerate overnight.
Passion Fruit Glaze
- Submerge the gelatin sheets in the cold water. Let them soak for 10 minutes. Squeeze gelatin between to remove the excess water; set aside. Meanwhile, bring to a boil passion fruit puree with sugar. Remove from the heat, then add the bloomed gelatin and mix. Add neutral glaze and mix. Refrigerate.
Sponge Scraps
- Combine raspberry punch with sponge scraps.
Montage
- In each cup, add a tablespoon of soaked in punch sponge scraps.
- Add a layer of raspberry mousse.
- Tuck in some frozen raspberries, and add a layer of soft raspberry jelly.
- In the stand mixer fitted with the whisk attachment, beat the passion fruit mousse to medium-firm peaks. Pipe mousse using the Saint-Honoré pipping tip. Freeze cups for 2 hours before glazing.
Glazing
- Gently heat passion fruit glaze to 100ºF/38ºC. Dip-glaze each frozen passion fruit mousse into the glaze. Let dessert cups thaw in the refrigerator for 3 hours or so before serving.
Storage
- Dessert cups can be refrigerated for up to 3 days or kept frozen for up to 3 months.
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