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Passion fruit mousse with ganache
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
12 servings
Andressa
@lar_dadessha- Ingredients
- Recipe
- For the ganache: chocolate powder4 tablespoon
- Sour cream 200 g1 can(s)
- For mousse: condensed milk2 can(s)
- Sour cream 200 g3 can(s)
- Passion fruit bag juice (I used the tang)2 unit(s)
- 12 g colorless gelatin1 unit(s)
- Add the contents of 1 envelope (12g) in a container and add 5 tablespoons of cold water and stir; Place on the stove and dissolve over low heat, stirring constantly until completely dissolved. Let the gelatin get warm and use it in the mousse.
- In a blender, beat the condensed milk and the cream.
- Open the blender Add the juice little by little
- Add the dissolved gelatin. And beat for another 1 minute.
- Place on a platter and refrigerate for 2 hours or until firm.
- For ganache: In a pan put the 4 spoons of chocolate powder and put the cream of milk, mix everything very well and take it to the fire, after raising the boil, with the medium fire stir for 2 minutes and book.
- Take the mousse out of the fridge already firm and put the cooled ganache on top, tip (if you want you can throw some chocolate shavings on top or sprinkle a little chocolate on top is at your discretion), take it to the fridge for another 30 minutes , then and only served.
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