Sweets and drinksChilled DessertsEurope and North America40 minutes to make, about 2 hours to chill
For a dessert with a gentle sourness, passion fruit mousse in a glass is hard to beat. The cup is light and airy, sharp and clean on the tongue, with a glossy gold mirror layer on top. The difficulty is the cream: overbeaten it splits, and folded roughly the mousse slackens.
Beat the whipping cream only to soft peaks, stopping when the cream stands up on the whisk, then fold gently from the bottom in one direction. A whisk chilled beforehand brings the cream up faster.
This batch weighs about 554g, at roughly 146 calories per 100g.
Method
Rinse 5 passion fruit, halve them and scoop out the seeds and juice, discarding the inner membrane. Five fruit give about 80 to 90g of pulp.
Soak 2g of gelatin sheets in 15ml of water until soft, squeeze out the excess and melt them over a water bath or in the microwave until completely liquid.
Put the passion fruit pulp in a pot with 50ml of water, cook over medium heat and stir until it reduces, then turn off the heat and strain out the seeds and fibers.
Divide the passion fruit juice in two: 50ml for the mirror layer, the rest for the mousse.
Stir 22g of kOBE Monk Fruit Blend into the mousse portion, add the melted gelatin and stir until everything dissolves, then leave it at room temperature.
Beat 200ml of cold whipping cream with 50g of kOBE Monk Fruit Blend using a chilled whisk, stopping at soft peaks when the cream stands up on the whisk.
Pour the passion fruit and gelatin mixture into the whipped cream and fold gently from the bottom in one direction.
Divide the mousse between the glasses, tap them lightly to release air bubbles and chill for about 2 hours.
Soften the remaining 5g of gelatin sheets in 45ml of water, make the mirror layer with the reserved 50ml of passion fruit juice and pour it over the set mousse.
Tips
A whisk chilled before use brings the cream up to volume faster.
Cream beaten too long splits and weeps.
Folding in one direction with a light hand keeps the mousse from slackening.
Let the passion fruit mixture come down to room temperature before it meets the cream, since warmth makes the mousse run.
Reserve exactly 50 ml of the passion fruit for the mirror layer and pour it on once the mousse has firmed on top.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.