Passionfruit Mousse

Name: Passionfruit Mousse
Yield: 4 servings
Ingredients: 3 Gelatine Sheets; 2 Ripe passion fruits; 50 ml Freshly Squeezed orange juice; 1 tbsp Freshly Squeezed lemon juice; 400 ml whipped cream; 3 tbsp icing sugar; 85 g sugar; 50 ml white wine; vanilla pods Seeds; 2 oranges; Fresh fresh mint leaves; Leaves of White Rosehip Roe; Grated dark chocolate (About 70% Cocoa)

Fresh and decorative passion fruit mousse with rosehip leaves and dark chocolate. Can be prepared the day before.

https://www.arlafoods.co.uk/recipes/passionfruit-mousse/

Instructions

Step 1

Prepare 4 small serving dishes (about 50ml). Put a high "collar" of baking paper inside each bowl.

Step 2

Leave the gelatine to soak in cold water for approximately 10 minutes.

Step 3

Cut the passion fruit in half and scrape out the juice and grains with a spoon. Add the orange and lemon juice and blend it all for approximately 30 seconds. Separate the juice from the passionfruit seeds.

Step 4

Beat the cream into a light foam with icing sugar and vanilla seeds.

Step 5

Remove the gelatine from the water. Melt it in a bowl using a water bath and cool it with lemon juice.

Step 6

Mix the juice into the whipped cream and distribute the mousse equally into the 4 serving dishes and place in the refrigerator for at least 1 hour.

Step 7

Boil sugar, white wine and vanilla seeds until the mixture begins to bubble and a syrup-like consistency is formed. Peel oranges with a knife. Cut into segments and place into the syrup.

Step 8

Dip the serving dishes into boiling water for approximately 10 seconds and carefully remove the desserts from the dishes.

Step 9

Place them on cold plates, remove the baking paper and top with orange segments and syrup.

Step 10

Decorate with mint, rose petals and flakes of dark chocolate - get a sharp knife at a 90 degree angle and scrape the chocolate to create chocolate shavings.

Enjoy!

Ingredients

Gelatine Sheets	3
Ripe passion fruits	2
Freshly Squeezed orange juice	50 ml
Freshly Squeezed lemon juice	1 tbsp
Whipped cream	400 ml
Icing sugar	3 tbsp
Sugar	85 g
White wine	50 ml
Vanilla pods Seeds
Oranges	2

Garnish

Fresh fresh mint leaves
Leaves of White Rosehip Roe
Grated dark chocolate (About 70% Cocoa)

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