Passion Fruit Mousse
Adapted from Mum’s famous lemon mousse. It takes more bowls than I like, but its worth it for special occasions.
Servings Prep Time
6-8people 30mins
Passive Time
4 – 6hours
Servings Prep Time
6-8people 30mins
Passive Time
4 – 6hours
Ingredients
Instructions
  1. Cut open the passion fruit and remove the pulp (I used a little serrated grapefruit spoon but any will do). Put it straight into the bowl of the food processor.
  2. Whizz (technical term) the pulp for about 30 seconds – just enough to loosen the pulp from the seeds. Sieve the juice into a small bowl and discard the seeds.
  3. Sprinkle the gelatine over the passionfruit juice and allow to stand for five minutes. You can boil a kettle of water at the same time.
  4. Pour the boiling water into a larger bowl and then set the smaller bowl of passionfruit juice and gelatine into it. Stir until the gelatine has dissolved. Put the gelatine mixture into the fridge to cool.
  5. Add the sugar to the egg yolks and beat them until they are thick and creamy.
  6. Add the gelatine mixture to the egg yolks and put it back into the fridge.
  7. Whip the cream in a large bowl to soft peaks (I don’t bother washing the beater attachments from the eggs but make sure that after you have whipped the cream you give them a good wash with detergent as the fat will stop the whites from getting nice and fluffy).
  8. Beat the egg whites until they are stiff and a bit shiny.
  9. Add the cream to passionfruit mixture and stir carefully (if you are over zealous here you will remove all the air you have just put into everything).
  10. Add a third of the egg whites and stir in. Then fold in he remaining egg whites (I’m not sure why you have to do it in two different ways but I do it anyway).
  11. Put it in the fridge until set: four to six hours.
Recipe Notes

As you can see the eggs in recipe are not cooked which I know will leave the prudish amongst us aghast. You might want to avoid feeding this to the infirm if you are worried about the source of your eggs.