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Passion Fruit Mousse with Chocolate Ganache

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Passion Fruit Mousse with Chocolate Ganache


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Tempo de preparo

1 hour(s)


8 servings

Renata Andrade

  • Ingredients
  • Recipe
  • Condensed milk1 can(s)
  • Fresh cream300 g
  • Passion Fruit Juice100 ml
  • Dark chocolate200 g
  • Fresh cream100 g
  • Passion Fruit Pulp2 unit(s)
  • Refined sugar50 g
  • Corn starch05 g
  • Water30 ml
  1. Start by preparing the ganache. Melt the chopped chocolate in the microwave, every 30 seconds, stirring every time the time is up. This process must be repeated 2 or 3 times. Heat the fresh cream until it reaches 40 degrees Celsius. Pour over the melted chocolate and emulsify with the aid of a mixer or a whisk until the mixture is completely homogeneous. Place a small amount in the bottom of the container where the mousse will be served and refrigerate.
  2. Mix the condensed milk with the passion fruit juice, preferably fresh fruit. Homogenize this mixture well and then add the fresh cream whipped to ribbon point (this point is for a very light whipped cream). Mix with the aid of a spatula, in gentle movements until everything is completely homogenized. Pour the mixture over the ganache and let it cool.
  3. Prepare a jam with the passion fruit pulp, adding the pulp, sugar and starch dissolved in water in a pan. Cook over low heat, stirring constantly until it reaches a jelly-like texture. Let it cool, at room temperature and covered with plastic wrap in contact with the jam and then place a small amount on top of the mousse. Let it cool and this light and refreshing delight is ready. Enjoy your food!

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