Passion Fruit Mousse

Ingredients

1 envelope unflavored gelatin

1 cup water

4 passionfruit 120g each (sieve the pulp)

3 tablespoons sour cream

sweetener equivalent to 12 teaspoons of sugar

2 egg whites

How to make

Mousse:

In an ovenproof dish, soften the gelatin in water and microwave for 1 minute at full power. Allow to cool and add the passion fruit pulp, sour cream and sweetener.

Beat the egg whites until firm and lightly mix, incorporating the blend of passion fruit. Pass a form of mousse and light the fridge

Syrup:

In a baking dish, mix the pulp and cornstarch dissolved and microwave for 3 minutes on maximum power. Open and stir in half the time or to a consistency of syrup.

Allow to cool and sweeten to taste. At serving time, pour the broth over the mousse.

Freezing

Freeze separate the mousse sauce in a baking dish or on the form itself.

Thawing

Thaw in the refrigerator.

Passion fruit mousse

1 can sweetened condensed milk

1 can of cream

The same measure of passion fruit pulp (put a little water)

Pass the pulp in a blender and strain. Then put back in

blender and add the condensed milk and cream. Whisk, pour in a casserole dish and put in the fridge.

Serves: 8 people

Calories: 85 per serving

Total preparation time

10 minutes to prepare

4-minute microwave

Passion Fruit Mousse

- Ingredients:

- 1 can of cream

- 2 cans of condensed milk

- The same as the can of passion fruit (passion fruit put 4 large)

- Preparation:

Beat in a blender for 5 minutes. Then place in a bowl and refrigerate.

Passion Fruit Mousse Aunt Eva

- 2 passionfruit

- 1 can sweetened condensed milk

Passion fruit puree in blender with less than half a cup of water and wipe the peneirinha to take the seeds and set aside. Put the condensed milk and cream in a mixer, mix the juice and whisk again. Place to chill.

Passion Fruit Mousse

Ingredients

1 envelope unflavored gelatin

1 cup water

4 passion fruits 120g each (sieve the pulp)

3 tablespoons heavy cream

Sweetener equivalent of 12 teaspoons of sugar

2 egg whites

Method of making

Mousse:

In an ovenproof dish, soften gelatin in water and microwave for 1 minute at full power. Allow to cool and add the pulp of passion fruit, cream and sweetener.

Beat the egg whites until firm and lightly mix, incorporating the blend of passion fruit. Pass a form of mousse and the refrigerator

Syrup:

In a baking dish, mix the pulp and dissolved cornstarch and microwave for 3 minutes at full power. Open and stir in half the time or until you get a consistency of syrup.

Allow to cool and sweeten to taste. At serving time, pour the broth over the mousse.

Freezing

Freeze Mousse separate the syrup, in a baking dish or on the form itself.

Thawing

Thaw in refrigerator.

Passion fruit mousse

1 can of condensed milk

1 can cream

The same degree of passion fruit pulp (put a little water)

Pass the pulp in a blender and strain. Then put back in

blender and add the condensed milk and cream. Bata, pour into a baking dish and put in the refrigerator.

Serves: 8 people

Calories: 85 per serving

Total preparation time

10 minutes to prepare

4 minutes in the microwave

Passion Fruit Mousse

- Ingredients:

- 1 can of cream

- 2 cans of condensed milk

- The same as the tin of passion fruit (passion fruit put 4 large)

- Preparation:

Beat in blender for 5 minutes. Then place in a bowl and refrigerate.

Passion fruit mousse cake

6 Whole Eggs
1 cup of sugar
1 packet of potato starch
2 tablespoons all-purpose flour
1 pinch of salt
1 tablespoon of baking powder
Preparation
Beat the eggs with the sugar for 10 minutes then add the remaining sifted ingredients and bake for about 30 minutes.
Mass
2 cans of condensed milk
2 cans of cream
1 1/2 tea cup passion fruit juice
1 cup of water
1 tablespoon unflavored gelatin dissolved in 1/3 cup water.
Preparation
Hitting everything in the blender
Passion fruit mousse
Basic Syrup
1 liter of water
500 g. Sugar
Clove and Cinnamon
1/2 cup of rum
Method of preparation
Boil everything but the rum that should be added after the syrup is cool
Chantily
1/2 pint of whipping cream
3 tablespoons sugar
1 tablespoon gelatin hydrated and dissolved in 1/4 cup water.
To water
1 cup syrup Basic
1/4 cup passion fruit juice
2 tablespoons of condensed milk

Passion fruit mousse

1 can of condensed milk
1 can cream
The same degree of passion fruit pulp (put a little water)

Pass the pulp in a blender and strain. Then put back in
blender and add the condensed milk and cream. Bata, pour into a baking dish and put in the refrigerator.

Serves: 8 people
Calories: 85 per serving

Total preparation time
10 minutes to prepare
4 minutes in the microwave

Passion Fruit Mousse

Ingredients
1 envelope unflavored gelatin
1 cup water
4 passion fruits 120g each (sieve the pulp)
3 tablespoons heavy cream
Sweetener equivalent of 12 teaspoons of sugar
2 egg whites

Method of making
Mousse:
In an ovenproof dish, soften gelatin in water and microwave for 1 minute at full power. Allow to cool and add the pulp of passion fruit, cream and sweetener.
Beat the egg whites until firm and lightly mix, incorporating the blend of passion fruit. Pass a form of mousse and the refrigerator
Syrup:
In a baking dish, mix the pulp and dissolved cornstarch and microwave for 3 minutes at full power. Open and stir in half the time or until you get a consistency of syrup.
Allow to cool and sweeten to taste. At serving time, pour the broth over the mousse.

Freezing
Freeze Mousse separate the syrup, in a baking dish or on the form itself.

Thawing
Thaw in refrigerator.

Passion Fruit Mousse

- Ingredients:
- 1 can of cream
- 2 cans of condensed milk
- The same as the tin of passion fruit (passion fruit put 4 large)

- Preparation:
Beat in blender for 5 minutes. Then place in a bowl and refrigerate.

Passion Fruit Mousse Aunt Eva

- 2 passionfruit
- 1 can sweetened condensed milk

The passion fruit puree in blender with less than half a cup of water and wipe the peneirinha to take the seeds and set aside. Put the condensed milk and cream in blender, mix the juice and whisk again. Place to chill.