Passion fruit mousse: French style, without condensed milk

Find out how to make a creamy and authentic French-style passion fruit mousse, without gelatine and condensed milk, light and creamy

Find out how to prepare an authentic passion fruit mousse, following the French guide. This recipe is creamy, full of flavor and uses no gelatin or condensed milk

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:00 + time to cool and solidify

Interval: 00:10

TOOLS

1 cutting board(s), 1 pan(es), 4 bowl(s), 1 ladle, 1 spatula(s), 1 whisk

EQUIPMENT

conventional + mixer + blender or food processor (1)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Passion fruit and white chocolate cream ingredients:

– 4 units of passion fruit – pulp only, filtered – reserve the seeds

– 140 g of natural yogurt (see recipe) (or low-fat yogurt)

– 4 eggs – only the sifted yolks – set the egg whites aside – see pre-preparation

– 200 g of white chocolate in pieces or pieces

Italian meringue ingredients (use the reserved egg whites):

– 5 spoon(s) of sugar

-20 ml of water

Ingredients for the whipped cream:

– 200 ml of fresh cream, whipped

PREPARATION:

1. Separate the utensils and ingredients for the recipe. The yield of this recipe is approximately 500 g (or 5 cups) for every 2 servings.
2. Tip: prepare it the day before serving it, so that it has time to freeze and firm up: in this way the mousse will be at the right point
3. Open the passion fruits, remove them and place the pulp and seeds in a blender or food processor. Blend several times to combine, avoiding breaking the seeds too much. Strain and reserve the passion fruit seeds to complete the dessert.
4. Separate the egg yolks and sieve them. Place 2 ⁄ 3 of the amount of egg whites in the bowl of the stand mixer and reserve the rest for another recipe.
5. For the inverted bain-marie of the passion fruit and white chocolate cream, separate a bowl with ice water and place another on top.
6. Tip: for a more delicate flavor and an even lighter consistency, double the amount of yogurt suggested in the recipe.

PREPARATION:

Passion fruit and white chocolate cream:

1. In a pan, add the strained passion fruit juice and yogurt.
2. Heat over low heat until small bubbles form.
3. Using a ladle, pour a little of the mixture onto the sieved egg yolks, mix quickly, tempering to prevent them from curdling and add them to the cream in the pan.
4. Add all the egg yolks to the pan. Then put the mixture back on medium/low heat, stirring with a spatula until it thickens slightly (about 5 minutes).
5. Check if it’s in the right place:
   • With a kitchen thermometer: heat the cream until it reaches 82°C. This is the ideal point to thicken the cream without curdling the egg yolks.
   • Spoon test: Dip a spoon into the cream and run your finger along the back. If it forms a clean path that doesn’t run, the cream is at the right point.
6. Add the chopped chocolate to the hot cream and mix until the mixture is smooth and the chocolate is completely melted.
7. Remove the cream from the pan and place it in a bowl over another with ice water, in an inverted bain-marie.
8. Cover with contact plastic film.
9. Set aside until completely cooled.

Italian Meringue:

1. In a clean, dry bowl, beat the egg whites until stiff peaks form (about 5 minutes).
2. In a small saucepan, combine the sugar and water. Cook over medium heat until a syrup forms.
3. Pour the hot syrup over the egg whites, whisking continuously until you obtain a firm, glossy meringue.
4. Stop whisking when the bowl is cool and the meringue is firm and shiny.
5. Book.

Whipped cream:

1. In a clean, dry bowl, add whipping cream and beat until medium peaks form.

Preparation of the passion fruit mousse:

1. Add ⅓ of the Italian meringue to the cold passion fruit cream and chocolate mixture, folding in gently from bottom to top with a spatula.
2. Then add the rest of the meringue and mix again.
3. Then add the whipped cream, again in two batches, and mix from bottom to top.
4. If necessary, use the wire whisk to make the mousse very smooth.
5. Arrange the passion fruit mousse on a serving plate or in a bowl or distribute it in individual jars,
6. Store in the refrigerator for at least 6 hours.

FINALIZATION AND ASSEMBLY:

1. Decorate the Passion fruit mousse with the pulp and seeds set aside before serving.
2. Serve very cold.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.