Frozen Passion Fruit Mousse
An original recipe by L'École Valrhona Chef Philippe Barret
Makes two 500g pots
Category:Cremes and Mousses
90g (3/4 cup) egg whites
30g acacia honey
225g passion fruit purée
225g Mango purée
4g gelatin powder
20g cold water (to hydrate the gelatin)
200g Passion Fruit Inspiration
250g heavy cream 36%
- Make a Swiss meringue by heating the bowl of the stand mixer fitted with the whisk attachment, over a double boiler with the egg whites, sugar, and honey in the bowl, whisking constantly to 130°F (55°C), then beat in the stand mixer until completely cool.
- Heat the fruit purées and add in the hydrated gelatin. Combine the mixture a little bit at a time with the melted Passion Fruit Inspiration. Mix using an immersion blender to form a perfect emulsion.
- Beat the heavy cream until it forms very soft peaks. Mix together the ganache and Swiss meringue, then gently fold in the whipped cream using a spatula.
- Pour into desired molds and freeze.