A light passion fruit mousse with mango, a delicious summer dessert.
Ingredients (4 persons)
- 8 passion fruits
- 1/2 lemon
- 1/2 mango
- 250 gr. whipped cream
- 2.25 sheets of gelatin
- 200 ml whole milk
- 1 tbsp. sugar
The photo shows 3 eggs, this is because I made meringue for this dish, which I did not use in this recipe.
Place the gelatin sheets in cold water for about 10 minutes.
Heat the milk until it is almost boiling. Let it cool slightly and stir the gelatin into the warm milk.
Cut the passion fruit in half, scoop out the pulp from the passion fruit, pass the juice through a sieve to get just the juice. If you want to use the seeds, it is not necessary to sift the pulp.
Pour the passion fruit juice/meat into a food processor, add the juice of 1/2 lemon and half a mango. Mash this.
Whip the cream until half stiff
Stir the warm milk into the pureed passion fruit juice.
Stir the whipped cream into the milk/passion fruit. Do this carefully so that not all the air disappears.
Pour the mousse into bowls and let it set in the fridge for at least 4 hours.
Serve the mousse in the bowl, add some fruit. In the photo you can see a raspberry that I served with it. More raspberries served with the mousse (not in photo).
Serve with a Riesling Beerenauslese.