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Passion Fruit Mousse

Transforming scraps into gourmet to-go cups
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Make a day ahead 0 minutes
Servings: 12
Course: mousse
Cuisine: French
Calories: 160

Ingredients
 

  • ½ each Raspberry mousse Recipe
  • ½ each Ladyfingers or genoise leftovers Recipe
  • ⅓ each Raspberry punch Recipe
  • ½ each Soft raspberry jelly Recipe
  • 300 g Fresh raspberries
Passion Fruit Mousse
  • 2 g Gelatin 200 bloom
  • 240 g Heavy cream hot
  • 70 g Sugar
  • 140 g White chocolate
  • 240 g Heavy cream chilled
  • 120 g Passion fruit puree
Passion Fruit Glaze
  • 250 g Passion fruit puree
  • 150 g Sugar
  • 5 g Gelatin
  • 150 g Neutral mirror glaze Recipe

Equipment

  • 1 Stand mixer
  • 1 Immersion blender
  • 1 Rubber spatula
  • 1 Saucepan
  • 1 Whisk
  • 2 Piping bags
  • 1 Open start piping tip
  • 1 St. Honoré piping tip
  • 12 Verrine cups

Method
 

Passion Fruit Mousse
  1. Submerge the gelatin sheets in the cold water. Let them soak for 10 minutes. Squeeze gelatin between to remove the excess water; set aside.
    bloomed gelatin
  2. 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.
  3. Add the bloomed gelatin, and mix.
  4. Add the passion fruit puree and the remaining chilled heavy cream, and mix. blend. Refrigerate overnight.
Passion Fruit Glaze
  1. 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
  1. Combine raspberry punch with sponge scraps.
Montage
  1. In each cup, add a tablespoon of soaked in punch sponge scraps.
  2. Add a layer of raspberry mousse.
  3. Tuck in some frozen raspberries, and add a layer of soft raspberry jelly.
  4. 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
  1. 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
  1. Dessert cups can be refrigerated for up to 3 days or kept frozen for up to 3 months.