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Passionfruit Mousse

Category: Dessert
Chef: John Barricelli
Credit:

Reprinted from The SoNo Baking Company Cookbook, by John Barricelli, (c) 2010. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Photo by Ben Fink, Courtesy of Clarkson Potter/A Division of Random House

Description:

This tart and creamy tropical mousse sits atop a thin base of sponge cake. It is incredibly simple to make and incredibly elegant to serve. Be sure to use passionfruit puree, not nectar or juice, as the consistency will be different. Freeze any extra mousse in an airtight container for up to 2 weeks, for a snack later on.

Number of Servings: 4
Ingredients: 3 tablespoons cold water
1 tablespoon powdered unflavored gelatin
1 cup passionfruit puree
1/2 cup sugar
2 teaspoons lemon juice
1 (1/4-inch-thick) 9-inch Yellow Sponge Cake round (Get Recipe)
1 cup heavy cream, plus more for garnish
1/2 cup apricot jam
6 raspberries, for garnish2 lbs. small okra, (2-3 inches long), stem ends trimmed, sliced into 1/4 inch 'wheels.'
(Very important: Do not wash the cut okra! You need the slime to make the breading stick.)
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp. cayenne pepper
Preparation - Directions:

1. In a small bowl, sprinkle the cold water over the gelatin and let stand for 5 minutes.
2. In the top of a double boiler, combine the passionfruit puree, sugar, and lemon juice. Set over (not in) 1 inch of simmering water and heat, stirring every now and then, until the mixture is warm and the sugar dissolves. Add the gelatin and stir to dissolve. Remove from the heat and let stand at room temperature until cool to the touch, 15 to 20 minutes.

3. Line a baking sheet with parchment paper or a nonstick silicone baking mat. Use six 21/4-inch-wide by 21/4-inch-tall pastry rings to stamp out rounds of sponge cake; transfer the rings to the prepared baking sheet, leaving the cake inside each ring; set aside.

4. In the bowl of a standing mixer fitted with the whisk attachment, beat the cream to medium peaks. Fold a dollop of whipped cream into the cooled passionfruit mixture, then fold in the rest of the whipped cream until well combined. Pour the passionfruit mixture into each of the rings, all the way to the top. Cover with plastic wrap and freeze until set, at least 2 hours.

5. When the mousse has set, in a small saucepan, heat the apricot jam until liquid. Strain through a fine strainer into a bowl. Remove the mousses from the freezer. Spoon a little of the warm strained jam on top of each, using the back of the spoon to spread the jam evenly to cover. Return to the freezer.

6. To unmold, wrap a warm towel around one of the rings and let stand for 1 to 2 minutes. Place the mousse, still in the ring, on top of a small can, the diameter of which is smaller than the ring (a can of tomato paste works well). Slide the ring down and off the mousse. Repeat to unmold all of the mousses. Set each on a serving plate.

7. To garnish, on the top of each, pipe a small round of whipped cream, then add a fresh raspberry.1. In a small bowl, sprinkle the cold water over the gelatin and let stand for 5 minutes.



Passionfruit Mousse

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