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Passion Fruit Mousse with Chocolate Ganache
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Renata Andrade
@adocandoasexta- 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
- 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.
- 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.
- 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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