Valrhona Frozen Passion Fruit Mousse
A tropical twist on a classic frozen treat !
Servings: 1000 grams
Equipment
- Stand mixer
- double boiler
- Immersion Blender
- Utensils
- Molds
Ingredients
- 3/4 cup Egg whites
- 120 g Sugar
- 30 g Acacia honey
- 225 g Passion fruit puree
- 225 g Mango puree
- 4 g Gelatin powder
- 20 g Cold water ( to hydrate the gelatin )
- 200 g Valrhona Passion Fruit Inspiration Couverture Feves
- 250 g Heavy cream 36%
Instructions
- Make a Swiss meringue by heating the bowl of the stand mixer fitted with the whisk attachment, over a double boiler with the egg whites, sugar, and honey in the bowl, whisking constantly to 130°F (55°C), then beat in the stand mixer until completely cool.
- Heat the fruit purées and add in the hydrated gelatin. Combine the mixture a little bit at a time with the melted Passion Fruit Inspiration. Mix using an immersion blender to form a perfect emulsion
- .Beat the heavy cream until it forms very soft peaks. Mix together the ganache and Swiss meringue, then gently fold in the whipped cream using a spatula.
- Pour into desired molds and freeze.