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Introduction
Indulge your taste buds with the luxurious combination of tropical passion fruit and the earthy allure of truffles. This Truffled Passion Fruit Mousse is the epitome of elegance, perfect for special occasions or when you want to treat yourself to a decadent dessert. Light, airy, and brimming with complex flavors, this mousse is surprisingly easy to prepare and guaranteed to impress.
Ingredients
For the Mousse:
1 cup fresh passion fruit pulp (or high-quality passion fruit puree)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 cup heavy whipping cream, chilled
2 teaspoons powdered gelatin
2 tablespoons water
For the Truffle Garnish:
1 tablespoon truffle oil or truffle zest (optional but recommended)
Shaved dark chocolate or small chocolate truffles for topping
Directions
Prepare the Passion Fruit Base:
In a saucepan, combine the passion fruit pulp, sugar, and lemon juice. Heat over medium-low heat until the sugar dissolves completely. Remove from heat and let it cool.
Bloom the Gelatin:
In a small bowl, sprinkle the powdered gelatin over the water. Let it sit for 5 minutes until it blooms. Warm the bloomed gelatin in the microwave for 10–15 seconds until fully dissolved.
Combine and Whip:
Stir the dissolved gelatin into the cooled passion fruit mixture. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the passion fruit mixture in batches to retain the airy texture.
Add a Truffled Touch:
If using, fold in the truffle oil or a pinch of truffle zest for a subtle, earthy flavor that complements the passion fruit's tang.
Chill and Serve:
Pour the mousse into serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or until set.
Garnish and Enjoy:
Just before serving, top with shaved chocolate or small truffles for added decadence.
Serving and Storage Tips
Serving: Serve chilled to enjoy the refreshing texture and vibrant flavors. Add fresh fruit or mint leaves for an extra flourish.
Storage: Store covered in the refrigerator for up to 3 days. Avoid freezing, as it may compromise the mousse's texture.
Variations
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