Butter (for greasing)
For the dough
1/2 cup of butter (100g)
1/2 cup of all-purpose flour (90g)
2 eggs
3/4 cup of all-purpose flour (90g)
1 teaspoon of active dry yeast
1/4 cup of grated ginger (50g)
For the sauce
1/2 cup of concentrated passion fruit juice (120ml)
2 cups of water (480ml)
1/3 cup of all-purpose flour (60g)
Butter (for greasing)
For the dough
1/2 cup of butter (100g)
1/2 cup of all-purpose flour (90g)
2 eggs
3/4 cup of all-purpose flour (90g)
1 teaspoon of active dry yeast
1/4 cup of grated ginger (50g)
For the sauce
1/2 cup of concentrated passion fruit juice (120ml)
2 cups of water (480ml)
1/3 cup of all-purpose flour (60g)
Grease twelve 5cm x 3.5cm muffin tin cups with butter and reserve
Preheat the oven to 180°C (medium)
Prepare the dough: In a blender, cream together the butter and all-purpose flour until smooth (approximately 2 minutes)
Add the eggs one at a time, beating well after each addition (approximately 3 minutes)
Add the all-purpose flour with yeast, gradually, and beat until the dough is homogeneous (approximately 1 minute)
Add the ginger and beat until well combined
Distribute evenly among the prepared muffin cups
Place in a baking dish and bake in a preheated oven with water bath until a toothpick inserted into the center of a mousse comes out clean (approximately 45 minutes). Reserve
Prepare the sauce: In a medium saucepan, combine all ingredients and cook over high heat, stirring constantly with a wooden spoon, until boiling
Stop stirring and simmer over low heat until thickened (approximately 10 minutes)
Remove from heat
Unmold the mousses among six plates, drizzle with the sauce, and serve immediately
331 calories per serving
