Iced Passion Fruit Inspiration Mousse

Frozen Passion Fruit Mousse

An original recipe by L'École Valrhona Chef Philippe Barret
Makes two 500g pots
Category:Cremes and Mousses
Difficulty: Easy


90g (3/4 cup) egg whites
120g sugar
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%



Frozen Mousse:
  • 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.