MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Passion fruit mousse (traditional method & Thermomix)
Description
This passion fruit mousse combines the sweetness of whipped cream with the fragrant acidity of this exotic fruit. Easy to prepare, it can be made in advance and served in pretty verrines for an elegant effect. Served with a little fresh pulp and a mint leaf, it's sure to be a hit every time.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Soak the gelatine leaves in a bowl of cold water for about 5 minutes.
2. Prepare the pulp: cut the passion fruit in half, remove the pulp and strain to remove the seeds.
3. Whip the cream: whip the cold cream with the sugar until stiff. Set aside in a cool place.
4. Heat the pulp: pour the sieved pulp into a small saucepan with the lemon juice and heat over a low heat without boiling.
5. Stir in the gelatine: wring out the gelatine leaves and add to the hot pulp, stirring until completely dissolved. Leave to cool.
6. Assemble: gently fold the cooled pulp into the whipped cream using a spatula.
7. Refrigerate: divide into verrines and leave to set for at least 2 hours in the fridge.
8. Decorate just before serving with a little fresh pulp and a mint leaf.
THERMOMIX® METHOD
Thermomix method
1. Soak the gelatine in a bowl of cold water (5 mins).
2. Chop the passion fruit, remove the pulp, place in the bowl and blend for 10 sec / speed 5, then pass through a sieve.
3. Place the cream and sugar in the bowl fitted with the whisk attachment and whisk for 1 to 2 minutes on speed 3.5 until stiff. Set aside to cool.
4. Place the filtered pulp and lemon juice in the bowl and heat for 2 mins / 50°C / speed 2.
5. Add the gelatine and heat for 2 mins / 37°C / speed 2 until completely dissolved.
6. Gently fold the whipped cream into the cooled mixture.
7. Spoon into verrines and refrigerate for at least 2 hours. Garnish with pulp and mint.
