Passion Fruit originally from Brazil is a newer fruit to the Mexican market. It was not really well-known in Mexico, until Mexican farmers started producing it in the 90’s. Despite that, its fresh consumption is very low and it’s easier to find it in the form of pulp or juice.
I still remember the first time I tried it in a refreshing cold nieve (sorbet). It’s fresh aromatic flavour won me over immediately. Passion fruit by itself tends to taste tart, but by adding a little sugar it completely transforms the taste. Passion fruit is sometimes also added to food as it enhances the aroma because of its sweet-smelling fragrance.
I have seen that Passion Fruit is becoming more and more popular and is now used in a variety of desserts and other recipes. Today I made a delicious Mousse de Maracuyá that will win you over as well.
- 160ml whole milk
- 4 egg yolks 100g of sugar
- 150g passion fruit pulp
- 1 tbsp gelatine powder
- 240ml whipping cream
- 200g white chocolate melted
- Passion fruit jam
- 1 recipe for coconut sponge
Passion Fruit Mousse
Bring the milk to a boil. Beat egg yolks with sugar until thick and pale. While constantly whisking add some of the milk to the egg yolk to temper the mixture, keep adding the milk while beating. Once all incorporated return the mixture to the pan and cook over low heat until it reaches 183° F. Remove from heat and add the passion fruit pulp and the gelatine powder. Whisk until everything is well incorporated. Let cool to room temperature. Beat the whipping cream until soft peaks and slowly incorporate with the passion fruit mixture.
In 6 small cups start by layering a circle of the coconut sponge, then some passion fruit jam and then some of the mousse. Refrigerate until hardened. Run a knife under hot water and loosen the sides of the mousse. Unfold in another plate and pour the white melted chocolate over it. Refrigerate. Top with some berries. Serve Cold
- 5 egg whites
- 50g sugar
- 100g unsweetened dried coconut
- 40g almond meal
- 150g icing sugar
Beat the egg whites with the sugar until firm peaks. In another bowl combine the coconut, almond meal and icing sugar. Slowly incorporate with the egg whites. Spread the mixture in a baking tray prepare with wax paper and let it rest for 10 mins. Preheat oven to 350°F and bake for 10 mins or until slightly golden.