Desserts > Mousses > Tropical Fruit Mousses

Cherimoya and Passion Fruit Mousse Recipe

Ingredients with Measurements:
- 2 ripe cherimoyas, peeled and seeded
- 4 passion fruits, pulp removed
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons powdered gelatin
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- Pinch of salt

Special equipment needed:
- Blender or food processor
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
- Serving glasses or ramekins

Step-by-step instructions:

1. In a blender or food processor, puree the cherimoyas and passion fruit pulp until smooth. Set aside.

2. In a saucepan, combine the heavy cream, sugar, vanilla extract, and salt. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture is hot but not boiling.

3. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.

4. Once the cream mixture is hot, remove from heat and add the bloomed gelatin. Whisk until the gelatin has completely dissolved.

5. Add the fruit puree to the cream mixture and whisk until well combined.

6. Using an electric mixer, beat the mixture on high speed for 3-5 minutes, or until it has thickened and doubled in volume.

7. Divide the mousse mixture evenly among serving glasses or ramekins. Chill in the refrigerator for at least 2 hours, or until set.


Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4-6 servings.

Nutritional information:
Calories: 318
Fat: 21g
Carbohydrates: 32g
Protein: 3g
Sodium: 51mg
Sugar: 29g

Substitutions for ingredients:
- You can use any other tropical fruit in place of cherimoya, such as mango or papaya.
- If you can't find fresh passion fruit, you can use passion fruit juice or puree.

Variations:
- For a boozy twist, add 2 tablespoons of rum or brandy to the mousse mixture before beating.
- Top the mousse with whipped cream and fresh fruit for an extra touch of sweetness.

Tips and tricks:
- Make sure the heavy cream mixture is hot but not boiling before adding the gelatin.
- Beating the mousse mixture for at least 3-5 minutes is important to ensure it sets properly.
- Chill the serving glasses or ramekins in the refrigerator before filling them with the mousse to help it set faster.

Storage instructions:
Store any leftover mousse in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
This mousse is best served chilled and does not need to be reheated.

Presentation ideas:
Serve the mousse in elegant glassware, such as champagne flutes or martini glasses, for a sophisticated touch.

Garnishes:
Top the mousse with fresh fruit, such as sliced strawberries or kiwi, or a sprinkle of toasted coconut flakes.

Pairings:
This mousse pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
This mousse is a dessert and does not require any side dishes.

Troubleshooting advice:
- If the mousse doesn't set properly, try beating it for an additional 1-2 minutes before chilling.
- If the mousse is too sweet, reduce the amount of sugar in the recipe.

Food safety advice:
- Make sure to use fresh, ripe fruit for this recipe.
- Store any leftovers in the refrigerator and discard after 3 days.

Food history:
Cherimoya is a tropical fruit native to South America, while passion fruit is native to Brazil. Both fruits are known for their sweet and tangy flavors, making them a perfect pairing for this light and refreshing mousse.

Flavor profiles:
This mousse is sweet, tangy, and creamy, with a tropical twist.

Serving suggestions:
Serve this mousse as a light and refreshing dessert after a heavy meal.

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Region: Peruvian

Taste: Creamy, Sweet, Tart, Fruity, Exotic