JOHND'S FANCY PASSION FRUIT MOUSSE
I tried out and old passion fruit recipe which added sweetened condensed milk and more than 1 hour in the fridge. I tried it out, but saved the skins and found a new way to serve the dessert.
Provided by John D.
Categories Dessert
Time 1h30m
Yield 10 fruit halves, 10 serving(s)
Number Of Ingredients 4
Steps:
- Cut the passion fruits in halves. Remove the pulp and seeds and licuify in your food processer. Save some of the seeds for garnishing.
- Strain the processed pulp. Mix the juice in the food processer with the condensed milk.
- Cut off a small portion of the bottoms of the passion fruit skin halves; enough for them to stand up like small cups. Fill these passion fruit cups with the processed condensed milk mixture.
- Place a red cherry on top of each cup and add as garnish a few passion fruit seeds that you previously saved, as well as a mint leaf (optional).
- Refrigerate for more than 1 hour. (This becomes "cooking time".).
Nutrition Facts : Calories 126.2, Fat 3, SaturatedFat 1.9, Cholesterol 11.6, Sodium 45.9, Carbohydrate 22.7, Fiber 1.1, Sugar 21.4, Protein 2.9
PASSION FRUIT MOUSSE
You can pour the mousse into individual dessert cups or eggcups for a cute presentation. Finger bananas are half size and more yellow but starchier than regular bananas. Passion fruit grows in Bermuda and tropical climates like Asia and New Zealand. My mom brought me home some passion flower perfume from a visit to Bermuda in 1964 when she went to see my aunt Greta who lived there for a bit. The flower almost looks like an exotic insect of purple and yellow.
Provided by Food Network
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 8
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.
PASSION FRUIT MOUSSE WITH MACADAMIA NUT TOFFEE
This recipe was emailed to me by the Executive Chef Aaron Wright of the Canlis Restaurant in Seattle, Washington. After having this in the restaurant I just had to know how to re-create it for myself--so decadent and wonderful! This will take a little bit of time, but mostly because you need time for the mousse to chill, and for the toffee to cool.
Provided by Pikake21
Categories Dessert
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First prepare the mousse, as you will need to chill it for at least an hour before serving.
- For the mousse:.
- In a saucepan combine passionfruit puree, orange juice and gelatin.
- Heat through until gelatin has been dissolved.
- Remove from the heat and place in a bowl over and ice bath stirring constantly until the mixture starts to thicken.
- While the mixture is cooling whip the heavy cream and sugar until stiff peaks form.
- When the passionfruit has thickened add it to the whipped cream and mix throughly to combine.
- Chill for at least an hour before serving.
- For the mac nut toffee:.
- In a heavy sauce pot combine all ingredients except the nuts.
- Using a candy thermometer cook this mixture to 220 degrees.
- Then add mac nuts and continue cooking until it reaches 300 degrees and immediately remove from the heat.
- Pour on to a silpat lined half sheet pan. spread out evenly and allow to cool. When cool rough chop the toffee into small pieces.
- The toffee can be stored in an airtight container for 4-5 days.
- Before serving, lightly fold pieces of the macadamia toffee into the passionfruit mousse.
- For an added touch, serve topped with whipped cream!
Nutrition Facts : Calories 1954.1, Fat 139.9, SaturatedFat 63.8, Cholesterol 305.5, Sodium 78.6, Carbohydrate 174, Fiber 5.9, Sugar 162, Protein 10.6
MARACUYA (PASSION FRUIT) MOUSSE
Steps:
- Special Equipment: martini glasses
- Place 1 tablespoon of passion fruit pulp in the bottom of 8 martini glasses or ramekins, totaling in 1/2 cup passion fruit pulp, set them aside.
- Using an electric mixer beat the cream until it holds stiff peaks. Whisk 1 1/4 cups of passion fruit pulp with the condensed milk in a large bowl, add 1/4 of the whipped cream and whisk it in. Fold in the remaining whipped cream and fill martini glasses or ramekins with some mousse. Drizzle some of the remaining passion fruit pulp over the top. Serve immediately or cover flush with plastic wrap and refrigerate for up to 8 hours. Serve cold with a mint sprig and a biscotti.
PASSIONFRUIT MOUSSE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat the heavy cream in a large bowl with an electric mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into two 10- to 12-ounce bowls. Cover the bowls with plastic wrap and refrigerate until the mousse is firm, at least 2 hours. If you have access to a fresh passionfruit, spoon a little of the fresh fruit on top. The mousse is also delicious with some granola sprinkled on top.
BRAZILIAN PASSION FRUIT MOUSSE
A really quick and easy dessert to prepare and delicious too. Preparation/Cooking time does not reflect refrigeration time. Even tho the recipe says refrigerate for one hour, I actually found either preparing it first thing in the morning for dinner that nite or refrigerating overnight allowed it to fully reach the mousse consistency.
Provided by Sassy in da South
Categories Brazilian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Break passion fruits in half, and empty contents into a bowl.
- Use a little water to help rinse the juice out of the skins.
- Mix with hands to soften pulp.
- Strain through a sieve or cheesecloth.
- Stir in sugar and sweetened condensed milk.
- In a chilled bowl, beat cream until stiff peaks form.
- Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.
- Refrigerate for 1 hour. (I personally think it is better if you prepare this the nite before and let it set up overnight in the fridge.).
Nutrition Facts : Calories 476.4, Fat 30.6, SaturatedFat 19.1, Cholesterol 110.9, Sodium 117.8, Carbohydrate 46.1, Fiber 2.5, Sugar 40.9, Protein 7.5
EASY PASSION FRUIT MOUSSE
This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.
Provided by Rena Lynn
Categories Desserts Mousse Recipes
Time 40m
Yield 5
Number Of Ingredients 3
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.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 49.5 g, Cholesterol 86 mg, Fat 22.9 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 103.5 mg, Sugar 47.7 g
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