I am looking for a passion fruit mousse recipe. I bought a liquid passion fruit puree from BevMo and I have no idea what to put in with it thicker and creamier and basically to make it a mousse. Any help is appreciated. I am definitely novice.
Here's one: http://www.maria-brazil.org/mousse_de_maracuja.htm
This is the google search I did: http://www.google.com/search?hl=en&q=Passion+Fruit+Mousse
Passion Fruit recipes:
Passion Fruit mousse fillings:
Gale Gand from foodnetwork:
http://tinyurl.com/yo8l9p
http://www.recipelink.com/mf/0/53962
(although I don't know what thickened cream is)
CheftoChef:
http://tinyurl.com/2ycc7m
http://recipes.epicurean.com/recipe/17512/passion-fruit-mousse-with-mango-ginger-sauce.html
http://tinyurl.com/2fmfao
(from Napa Valley Puree, adapt from other mousse recipes as they're pretty much the same)
http://forum.cakecentral.com/cake-decorating-ftopict-33421-.html
Ladycakes has some very nice recipes.
Here's the selection for fillings:
(passion fruit - others that could be adapted)
http://www.ladycakes.com/Recipes/Fillings/fillings.htm
Easy Mousse recipe (using Polander fruit):
http://forum.cakecentral.com/cake-decorating-ftopict-36981-.html
Stabilized and Tea Mousse recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-30750-.html
http://forum.cakecentral.com/cake-decorating-ftopict-24579-.html
Passion Fruit Extract:
http://forum.cakecentral.com/cake-decorating-ftopict-37449-passion.html+fruit
http://forum.cakecentral.com/cake-decorating-ftopict-15224-passion.html+fruit
Curd filling:
http://forum.cakecentral.com/cake-decorating-ftopict-57363-passion.html+fruit
http://forum.cakecentral.com/cake-decorating-ftopict-48437-passion.html+fruit
Interesting sites for recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-1775-.html
HTH
glad you got a response! I asked about this awhile ago, to no avail. The post got buried, I think.
thanks for asking again! We had passionfruit mousse in our wedding cake, and I've been trying to find a good recipe...
I also bought passion fruit puree from BevMo, was it about $5? If so, it's not pure passion fruit puree (I emailed the company). I haven't opened it yet to taste it, though. just FYI!
Thanks everyone!
Cryssi, I did have the filling for my wedding cake, too. I wonder if it was the same place. Are you in San Diego?
And we probably have the same puree/not puree. I was hoping to reduce it and somehow thicken it up. We'll see. I am going to check out all of these recipes and experiment a bit.
if its a thickened liquid (like a smoothie texture) you could easily thicken it by disolving about 3 tb of cornstarch in a small amount of COLD water per one and 1/2 cups of juice. heat it to a simmer, stir constantly until thickened. chill. you should end up with a very thick fruit puree that spreads well and holds up as a nice 1/4" layer of filling.
Thanks everyone!
Cryssi, I did have the filling for my wedding cake, too. I wonder if it was the same place. Are you in San Diego?
And we probably have the same puree/not puree. I was hoping to reduce it and somehow thicken it up. We'll see. I am going to check out all of these recipes and experiment a bit.
not from SD, and probably not the same place...we got married at Disneyland! LOL I've been kind of obsessive about passionfruit lately, though...I'm thinking of planting some in my backyard...lol!
btw, a lot of these recipes have orange juice in them...I don't want orange flavor in my passionfruit...jmo
Passion fruit curd and mousse are two of my best selling fillings. I also make a passionfruit meringue pie that will knock you socks off.
For passion-fruit curd
6 large eggs
1 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2/3 cup thawed unsweetened passion-fruit (maracuyá) purée* such as Goya brand
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes
Make curd:
Whisk together eggs, sugar, cornstarch, and salt in a bowl until smooth.
Heat passion-fruit purée in a 1 1/2- to 2-quart heavy saucepan over moderate heat until heated through, then add hot purée to egg mixture in a slow stream, whisking until combined. Return to saucepan. Whisk in butter, 1 cube at a time, over moderate heat and cook, whisking frequently, until mixture is thickened and just comes to a boil, about 6 minutes. Cook, whisking constantly, 2 minutes more. Force curd through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, at least 8 hours.
To make the curd into a mousse that will be strong enough to fill and stack, take 1 package of know gelatin and sprinkle it over 2 T. water. ( I actually use sheet gelatin, and use three sheets) Add, the gelatin to 2 c. heavy cream and whip to soft peaks. ( Don't over whip, or you can't fold your mousse. It will be lumpy.
Fold in curd to taste. I like mine tart, so I add one cup curd to 2 cups cream.
yum! i love passion fruit. i should try this some time. what kinda cake do you use for this filling?
I use it with vanilla cognac cake, with a second filling of vanilla bean pastry cream and fresh raspberries. I usually make amaretto IMBC to ice the cake.
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