Passion fruit mousse
The passion fruit is so called because it is one of the many species of passion flower, the English translation of the Latin genus name, Passiflora. You get four main types of passion fruits, the purple one, the yellow one, a sweet granadilla and a giant granadilla. The purple passion fruit, Passiflora edulis, is the most common one in South Africa. The fruit is a type of berry and the juice is often added to other fruit juices to enhance aroma.
Ingredients
- 60 ml pure passion fruit juice without pips ( more or less 6 to 7 fruits)
- 8 g gelatine powder
- 100 ml boiling water, divided 70:30
- 300 ml cream
- 360 g Greek double cream yoghurt
- 90 g castor sugar, divided 60:30
- 1/2 tsp vanilla extract
- 2-3 passion fruits
Instructions
- Mix 70 ml boiling water with the gelatine powder and stir until the gelatine powder is disolved. Set aside.
- Heat the cream and 60 g sugar in a small saucepan and whisk until the sugar dissolves.
- Bring the cream mixture to the boil and stir in the passion fruit juice and the vanilla extract.
- Then whisk in the dissolved gelantine.
- Let the mixture cool down for half an hour.
- Mix in the yoghurt.
- Divide the mixture between 4 glasses, cover and refrigerate until set, more or less 2 hours.
- While the mousse is chilling you can make the topping.
- Boil the passion fruit pulp (including seeds), 30 g sugar and 30 ml hot water for 3 minutes or until reduced by half. It should have a sirupy consistency.
- Let the sirup cool down completely.
- Drizzle the passion fruit sirup over the mousse just before serving.
- TIP: You can process 200 g tennis biscuits with 74 g melted butter in a food processor until you have a fine crumb.
- Press the crumb into a 22 cm lined spring form and refrigerate until needed.
- Double the ingredients for the mousse. Once you finished making the mousse, pour the mixture over the prepared crumb and refrigerate over night or until set completely. Prepare the double amount of topping and pour over the cake just before serving.