HOME
-
RECIPE
-
Iced Inspiration Passion Fruit Mousse
ICED MOUSSE
-
90g
Egg whites
-
120g
Sugar
-
30g
Acacia honey
-
225g
Passion fruit puree
-
225g
Mango puree
-
4g
Gelatin powder
-
20g
Water
-
200g
INSPIRATION PASSION FRUIT
-
250g
Heavy cream 36%
-
Make a Swiss meringue by heating the egg whites, sugar and acacia honey to 130°F (55°C), then beat in a blender until completely cool.
Heat the fruit purees and add in the hydrated gelatin. Combine the mixture a little bit at a time with the melted INSPIRATION PASSION FRUIT. Mix using an immersion blender to form a perfect emulsion.
Beat the heavy cream until it has a frothy, light texture.
Mix together the ganache and Swiss meringue, then gently fold in the whipped cream using a spatula.
Pour into pots and freeze.
.jpg)