Essentials

FRUIT

PASSION FRUIT/MANGO-FLAVORED MOUSSE New Recipe

Preserving : 2 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

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Ingredients

  • 175 g Mango purée
  • 175 g Passion fruit purée
  • 6 g Gelatin
  • 60 g Cocoa butter
  • 100 g Egg whites
  • 70 g Sugar
  • 120 g Cream
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g

Recipe

Heat the purée to 45°C (115°F) and add the gelatin (which you have rehydrated and melted in advance).

Gradually pour this mixture onto the melted COCOA BUTTER. Use an immersion blender to form a perfect emulsion.

Whip up the egg whites with the sugar, then add the purée in two additions, followed by the whipped cream.

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