passion fruit mousse and also caramel mousse

[W.DeBord]

P.S. You'll have to tell me if you make the passion fruit mousse how it tasted....o.k.?

Thanks

angrychef

Hi there i have a universal recipe i use for all fruit base mousse and i find it good for passion fruit.

100g white couveture chocolate
700g 36% cream
60g simple sryup or the fruit coulis you plan to use
4 leafs gelatin

Heat cream and chocolate add together temper the coulis and add the geltin, let set for piping or use right away for mouse cakes. you may want to add or take away geltin depending if its on a buffet or not or its hot or not.

I also have a recipe not incluing auy geltin using eggs instead when i find it i well post it for you.

Good luck let me know if it works out or you.

Brian.nf

[angrychef]

thanks everyone. I am currently out of passion fruit puree, so I have not tried making any mousse yet. I will try caramel and report back. Thanks again!

[angrychef]

I made my own version of caramel mousse after comparing ingredient proportions from 3 recipes. I used equal weights of pate au bombe and caramel sauce, then added gelatin and folded in the whipped cream. Tasted pretty good!