Passion Fruit Mousse
Saturday, 4. October 2008, 02:43:45
It's spring time!!!
...
Ok, ok, I know it's been 10 days since spring has really begun, but today was the real first day we felt spring here where I leave. Temperatures have risen to something around 30°C (I think it's near 85°F). If this is the case, to comemorate spring has reached the Southern Hemisphere, leaving Europe, North America and northern Asia in the lovely Fall Season, I decided to make one classical tropical dish, which is very common here in Brazil.
As you all should know, fruits are tremendously abundant here all year round, but this one has a really nice Tropical Spring flavor.
In Brazil, we have at least two main kinds of Passion Fruits: The Table Passion Fruit, which is usually smaller, has a bright orange color and, due to it's milder flavor, is better to be eaten in natura; and the Sour Passion Fruit, which is larger, rich of pulp and flavor, as well as more sour than its brother, and much better for cooking.
This is definitely among the top recipes in my preference list: Easy, Quick and Delicious. You guys need to try this out!
- Higa
.jpg)
Passion Fruit Mousse
Serves 6
1 can (390g) Sweetened Condensed Milk (For the guys in Brazil, this is our so traditional Leite Moça)
1 can (300ml) Light Cream
3 medium Sour Passion Fruits
(Yup, that's all!)
In a blender, put the three passion fruits' pulp and press 4 or 5 quick pulses in it. This should separate the pulp from the seeds (You will not want to have seeds all over your mousse... Heheh). Sieve the mixture and keep the juice that comes out of it.
Return the juice to the blender, add the Condensed Milk and the cream. Blend it until you have a smooth cream.
You are done, my friend! Pour the cream in a large bowl or six smaller ones, and chill it for 6 hours or more.
To serve, you can make a quick syrup with one passion fruit, 2 tbsp. white sugar and 30ml water, bring it to a boil and spread it over the mousse!
...
Ok, ok, I know it's been 10 days since spring has really begun, but today was the real first day we felt spring here where I leave. Temperatures have risen to something around 30°C (I think it's near 85°F). If this is the case, to comemorate spring has reached the Southern Hemisphere, leaving Europe, North America and northern Asia in the lovely Fall Season, I decided to make one classical tropical dish, which is very common here in Brazil.
As you all should know, fruits are tremendously abundant here all year round, but this one has a really nice Tropical Spring flavor.
In Brazil, we have at least two main kinds of Passion Fruits: The Table Passion Fruit, which is usually smaller, has a bright orange color and, due to it's milder flavor, is better to be eaten in natura; and the Sour Passion Fruit, which is larger, rich of pulp and flavor, as well as more sour than its brother, and much better for cooking.
This is definitely among the top recipes in my preference list: Easy, Quick and Delicious. You guys need to try this out!
- Higa
Passion Fruit Mousse
Serves 6
1 can (390g) Sweetened Condensed Milk (For the guys in Brazil, this is our so traditional Leite Moça)
1 can (300ml) Light Cream
3 medium Sour Passion Fruits
(Yup, that's all!)
In a blender, put the three passion fruits' pulp and press 4 or 5 quick pulses in it. This should separate the pulp from the seeds (You will not want to have seeds all over your mousse... Heheh). Sieve the mixture and keep the juice that comes out of it.
Return the juice to the blender, add the Condensed Milk and the cream. Blend it until you have a smooth cream.
You are done, my friend! Pour the cream in a large bowl or six smaller ones, and chill it for 6 hours or more.
To serve, you can make a quick syrup with one passion fruit, 2 tbsp. white sugar and 30ml water, bring it to a boil and spread it over the mousse!
WIDGETIZE
Anonymous # 7. October 2008, 02:12
Cake! Cake! Cake!!! I can only pity Fiote. Poor guy will only meet me when I kill him (lol) and he lost this most wonderful mousse PLUS A CAKE!!! MWAHAHAHAHAHAHAHAHAHAHA!!!
I REALLY should have eaten much more that day...
Kisu!