Passion Fruit Mousse with Tropical Fruit and Coconut Whipped Cream
- ½ kg. of Passion Fruit puree
- 10 oz. Yolks
- 1 lb. 2 oz of Eggs
- 1 lb. of Sugar
- 1 lb. of Butter
- 5 sheets of Gelatin
- 1 qt. heavy cream
- Tropical Fruit
Bloom the gelatin by submerging it in ice water.
Put the puree, yolks, eggs, and sugar over a double boiler and cook until thick. This mixture should be thick enough to coat the back of a wooden spoon.
Once thick, remove from heat and add gelatin and butter (squeeze gelatin to remove excess water). Allow to cool completely.
Whip one quart of heavy cream just until thick and holding its form. Carefully fold the whipped cream with the Passion Fruit cure.
Line the jar with sliced kiwi, pour in mousse.
Dice any tropical fruit you wish. I used papaya, mango, kiwi, and pineapple. Top mousse with the diced fruit and top with whip cream.