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Passion Fruit Mousse in the shell or Pyrex
Você pode servir na casca do próprio maracujá. Fica uma delícia e lindo! Read more
🇧🇷Brazil
•View in original language
(Português)
240 min(s)
9 servings
Ivana Soares
@saleesivana- Ingredients
- Recipe
- passion fruit9 unit(s)
- Heavy cream2 unit(s)
- Passion fruit peels (the ones you cut earlier) to taste
- condensed milk1 unit(s)
- Small lemon1 unit(s)
- 1/2 sugar1 cup
- Cut 8 passion fruits in half and sift the pulp, discarding the seeds (you can lightly beat them in a blender). Book the shells.
- After sifting, reserve about 1/2 cup of this juice for later.
- Then put the rest of what was sifted into a container along with condensed milk and 1/2 of the Heavy cream.
- Whip in a mixer until well blended and smooth (can be used in a blender)
- Add the lemon juice and beat some more.
- Use the leftover passion fruit pulp (including the seeds) and 1/2 cup of juice that you separated to decorate, mix and reserve!
- For the Mousse in the shell.
- Wash the shells well, remove all the fibers and accommodate them in a baking dish or large pyrex.
- Put a little of the mousse (which was beaten) in each shell and, with a spoon, put the "juice" with the seeds on top to decorate.
- Refrigerate for at least 2 hours. Serve in the shells themselves.
- For the mousse in the pyrex (syrup)
- Place the passion fruit pulp in a pan, add sugar and bring to medium low heat.
- Stir from time to time, to avoid burning at the bottom, let it boil until espresso.
- Tip: Using a spoon remove the foam that forms while the syrup boils, that way you will get a very shiny syrup.
- When the syrup is espresso, turn off the heat and let it cool completely before using.
- Then just put the mousse we made in a pyrex and top with syrup.
- Kepp it on the refrigerator for two hours. And enjoy!
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