EASY FRESH STRAWBERRY MOUSSE
This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake. The perfect creamy fluffy Mousse dessert. A delicious dessert to serve at any occasion.
Provided by Rosemary Molloy
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
- In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
- Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
- ** for size purposes, the glasses I used hold 1 cup of water.
Nutrition Facts : Calories 330 kcal, Carbohydrate 33 g, Protein 1 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 23 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
EASY PASSION FRUIT MOUSSE
This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.
Provided by Rena Lynn
Categories Desserts Mousse Recipes
Time 40m
Yield 5
Number Of Ingredients 3
Steps:
- Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 49.5 g, Cholesterol 86 mg, Fat 22.9 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 103.5 mg, Sugar 47.7 g
PASSION FRUIT MOUSSE
Passion fruit mousse is one of the most popular Brazilian desserts! Creamy, sweet and slightly tangy, it is easy to make and can be made with fresh or frozen passion fruit pulp.
Provided by Olivia Mesquita
Categories Dessert
Time 3h10m
Number Of Ingredients 7
Steps:
- Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.
- Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.
- Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.
- Top with the passion fruit sauce and serve!
- Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.
- Let the sauce cool to room temperature before using or refrigerating to use later.
Nutrition Facts : Calories 707 kcal, Carbohydrate 89 g, Protein 13 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 133 mg, Sodium 182 mg, Fiber 9 g, Sugar 76 g, UnsaturatedFat 12 g, ServingSize 1 serving
FRUIT MOUSSE
Steps:
- Soak the gelatin sheets in cold water for several minutes and blend your fruit into a purée.
- Heat half of the fruit purée with the sugar, wring out the gelatin sheets and add them to the heated fruit pulp to dissolve them.
- Pour the thickened purée into the remaining purée. The temperature of the mixture should be around 80 F (27 C).
- Whip the cream until firm.
- Mix the whipped cream and the fruit pulp, delicately, with your spatula using an upward motion.
- Keep chilled until you're ready to build your entremets.
- Dish your mousse into cups to treat your friends.
PASSION FRUIT MOUSSE CAKE - BOLO MOUSSE DE MARACUYA
Steps:
- Preheat oven to F.
- In the bowl of a standing mixer, add the cake mix, 3 eggs, 2 egg whites, 1/3 cup vegetable oil, 1/3 cup buttermilk, and 1/3 cup water. Mix for 2 minutes or until well blended.
- Line the bottoms of 2 9-inch cake pans with wax paper, and divide the cake mix between the 2 pans.
- Bake for 20 to 25 minutes, until the center of the cake springs back when lightly pressed.
- Let cakes cool 10 to 15 minutes in the pans. Run a knife around the edge of the cakes and flip them out of the pans. Set aside to cool.
- While the cakes are baking, make the mousse: Sprinkle the gelatin over the water and set aside for 5 minutes. Microwave for 15 seconds or until gelatin is dissolved (do not overheat). Whisk the melted gelatin into the passion fruit pulp and set aside.
- Make the cake soaking syrup: Bring 3/4 cup passion fruit pulp and 3/4 cups sugar to a boil. Boil for 1 minute, and remove from heat. Let cool and set aside. When cool, stir in 2 tablespoons rum.
- Make the Italian meringue: Add egg whites to the clean bowl of a standing mixer. In a saucepan, bring 1 cup sugar and 1/2 cup water to a boil. Boil for 3 to 4 minutes, until the syrup starts to thicken and the bubbles are popping slowly.
- Until the whisk attachment, beat the egg whites until soft peaks form.
- Slowly add the hot sugar mixture to the egg whites. Pour syrup in a thin stream down the side of the bowl to prevent splattering. Work carefully to avoid burns.
- Beat the meringue on high speed for 2 minutes, then reduce the speed to low and continue to beat so that the meringue will cool.
- While the meringue cools, beat one cup of whipping cream until very soft peaks form. Do not overbeat.
- Fold the passion fruit/gelatin mix gently into the egg whites. Do not overmix.
- Whisk a small amount of the meringue/passion fruit mixture into the whipped cream, then gently fold all of the whipped cream back into the meringue mixture.
- Slice each cake layer in half horizontally, so that you have 4 layers. Line the bottom of a 9-inch springform pan with a circle of wax paper. Butter the inside of the springform pan .
- Place one cake layer, cut side up, in the bottom of the springform pan. Brush the cake with 1/4 of the syrup. Spread 1/3 of the mousse over the cake.
- Cover mousse with another cake layer, and brush the cake with syrup. Spread another 1/3 of the mousse over the cake.
- Continue to layer, ending with the fourth cake layer. Press cake down gently into the pan. Brush top of cake with syrup. Chill thoroughly, at least 4 hours to overnight.
- Pop the side of springform pan off of cake in one quick motion. Gently lift ring off, leaving the cake on base.
- Add sugar to two cups chilled whipping cream , and beat until stiff peaks form. Stir in vanilla. Spread whipped cream around sides of the cake and on top. You can also use a pastry bag with a star tip to pipe the whipped cream onto the top of the cake. Decorate with fruit, and serve chilled.
Nutrition Facts : Calories 1522 kcal, Carbohydrate 267 g, Cholesterol 137 mg, Fiber 8 g, Protein 17 g, SaturatedFat 22 g, Sodium 1997 mg, Sugar 160 g, Fat 44 g, ServingSize 1 Cake (8 to 10 Servings), UnsaturatedFat 0 g
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- Hydrate the gelatin according to the instructions on the package. (In my case, I just sprinkled the powdered gelatin over 1/4 cup of water. I waited two minutes and microwaved it for 25 seconds, until the gelatin was completely dissolved.) Reserve.
- In a blender add the passion fruit pulp and approx. 1/4 cup of water (to make it easier to blend), and mix it for a few seconds, just to brake the fibers that bind everything together, separating the seeds from the pulp. Then strain it with a sieve to remove the seeds. Reserve the juice.
- In the same blender (just give it a quick rinse), place the sweetened condensed milk, media crema or heavy cream, and passion fruit juice. Mix for about 30 seconds and slowly add the dissolved gelatin. Blend for 2 more minutes.
- Transfer the mousse to small bowls, glass cups or one small/medium dish of choice, and refrigerate for approximately 3 hours, or until firm.
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- Prepare sponge cake: line the bottom of a 9-inch spring form pan with parchment paper. Preheat oven to 350F. Place eggs and sugar into mixer bowl and whisk on high speed until eggs are thick, foamy and almost white in color. Sift together flour and baking powder. Using spatula, carefully sift flour into eggs and fold gently after each addition. Pour batter into prepared pan, spread evenly to sides and bake in preheated oven until golden brown on top, about 20 minutes. Remove cake from oven and let cool completely before slicing in half. (Video recipe here: https://www.youtube.com/watch?v=_3Io59_TEfo&list=UUkrdI6_uNjgw4LUbE6JCxmQ
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- Combine Jello/fruit gelatin and 1 cup boiling water; stir until completely dissolved. Add cold water and stir. Place gelatin into refrigerator to set. Important: the gelatin needs to set only about half way! Stir the Jello often so it doesn’t set completely and firmly. Remove from the refrigerator promptly. If gelatin sets too firmly, remove and let stand at room temperature to soft up.
- Place heavy cream and sugar into mixer bowl. Whisk on high speed until light and fluffy. Gradually add the softened cream cheese and whisk until no clumps remain. Whisk in Jello. Fold fruit in by hand.
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- Put the passion fruit pulp and condensed milk in a food processor or blender. If using fresh passion fruit, just pulse a few times so that the mixture is well combined but you don't break up the seeds too much. If you are using seedless pulp, you can mix a bit longer. If the mixture has seeds, strain it through a fine strainer to remove seeds.
- In a separate bowl, whip the cream to a semi-firm peak consistency. Fold in the passion fruit mixture so it is well distributed but try not to lose the air from the cream.
- Divide the mixture into 3 serving glasses (or more, if you prefer smaller servings) and chill at least 1-2 hours. Top each with some fresh passion fruit pulp before serving.
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