2 cups of passion fruit pulp with seeds
1 1/3 cup of sugar
3 envelopes of unflavored white gelatin, dissolved in cold water
2 cups of fresh heavy cream
2 cups of passion fruit pulp with seeds
1 1/3 cup of sugar
3 envelopes of unflavored white gelatin, dissolved in cold water
2 cups of fresh heavy cream
Mix the passion fruit pulp with 3 cups of water and sugar
Reserve 1 3/4 cup of this mixture and add 1 tablespoon of gelatin, dissolved in a bain-marie with 3 tablespoons of water
Pour into a round mold of 24 cm diameter, greased with butter and refrigerate until firm
Sift the remaining passion fruit pulp through a fine-mesh sieve and mix with the remaining gelatin, dissolved in a bain-marie with 1/3 cup of water. Reserve
Whip the heavy cream until thickened and smooth
Add to the sifted passion fruit pulp mixture, mixed with the remaining gelatin, and mix delicately
Pour into the mold over the firm part
Refrigerate again until completely firm
Unmold and serve chilled
Serves 12
Calories per serving: 255
Note: If you cannot find fresh passion fruit, substitute with passion fruit juice
The mousse base will not be decorated with seeds.
