Fruit Mousse Recipes

Steps:

• Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

Steps:

• Soak the gelatin sheets in cold water for several minutes and blend your fruit into a purée.
• Heat half of the fruit purée with the sugar, wring out the gelatin sheets and add them to the heated fruit pulp to dissolve them.
• Pour the thickened purée into the remaining purée. The temperature of the mixture should be around 80 F (27 C).
• Whip the cream until firm.
• Mix the whipped cream and the fruit pulp, delicately, with your spatula using an upward motion.
• Keep chilled until you're ready to build your entremets.
• Dish your mousse into cups to treat your friends.

Steps:

• In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
• Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap.
• To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.