Passion fruit mousse


mousse xoai chanh day - nha co hai nguoi

Passion fruit mousse

Everything should be brilliant and colorful in summer! I don't use gelatin for this PASSION FRUIT MOUSSE so this cake’s form is not firm. Instead of each single cake or a beautiful round loaf, my mousse must be in a glass jar. But sometimes I still like this way because it looks very pretty. Because each glass jar is so small, you won’t get stuffed when eating this. When you use a spoon, you will see the soft, smooth, fatty mousse gently dissolved in your mouth.

  • 2 1/2 ripe mangos
  • 3 passion fruits
  • 250ml whipping cream
  • mint leaves
  1. Peel two mangos, slice and puree with a blender along with 2 passion fruits.
  2. Whisk the whipping cream with an electric mixer until stiff peak forms. Remember, the whipping cream must be stiff!
  3. Divide the stiffed whipping cream into small parts, mix in the finely blended mango mixture until evenly blended. Put in a glass jar.
  4. Keep in the refrigerator for at least 2 hours before eating to allow the mousse to solidify. Before eating, dice the remaining 1/2 mango and place them on top, sprinkle passion fruit and place a mint leaf on top to decorate!
Recipe Notes

I give you a small note about types of whipping cream! Usually when you buy whipping cream in stores selling imported ingredients, you will see the type of the whipping cream on the label. Four types of whipping cream that are ranked as low to high fat are half-and-half cream, light cream, whipping cream and heavy cream. The fatter the fat is, the thicker the cream is and the easier it is to beat for a stiff peak. The first two types are often used in beverages. The other two types are high in fat, often used in cakes or sauces and European soups. The fat content in whipping cream and heavy cream is actually just a little bit different, so if you can't buy heavy cream, you can use whipping to replace, and if you prefer thicker mousse, you can increase the amount of cream.

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