Intense Passion fruit mousse

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Description

This mousse uses traditional techniques to create a fruity flavor. It has a purée fruit base, as well as two whisked ingredients – whipped cream and the Italian meringue – and the whole thing is jellied using gelatin.

It has a stronger fruity intensity than standard recipes. This is thanks to its high fruit purée content, which has been achieved by optimizing various elements of the recipe.

By replacing 40% of the cream with fruit purée in the fruit-flavored whipped cream, not only have we added more aromatics, we have reduced the amount of fat too. Depending on the fruit and proportions used, this can imbue the tasting experience with a certain freshness. All this has been achieved while losing almost none of the frothy texture a standard whipped cream would have – in fact, the mix is slightly frothier in the case of some fruits.

The proportion of meringue to fruit-flavored whipped cream has also been adjusted.

Suggested uses

  • Plated desserts
  • Desserts, tarts and mini gateaux
  • Dessert glasses

Overall composition

Fruit purée
50.3%
Heavy cream 36% fat
22.9%
Sugar
15.8%
Egg whites
9.6%
Gelatin powder 220 Bloom
1.4%
Overall composition
100%
Fruity whipped cream
Passion fruit purée
Standard Italian meringue
Gelatin powder 220 Bloom

Fruit purée used

Passion fruit

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Fruit intensity

Step 1

Fruity whipped cream

Composition
382 g
100%
Heavy cream 36% fat
229 g
60%
Passion fruit purée
153 g
40%

Expansion when whipped

275%

Technique

Combine the passion fruit purée and the cream, both at 40°F (4°C), and whisk at medium speed until it has a frothy texture similar to standard whipped cream.

Step 2

Standard Italian meringue

Composition
305 g
100%
Sugar
163 g
53.5%
Water
43 g
14%
Egg whites
99 g
32.5%

Expansion when whipped

380%

Technique

Mix the water and sugar in a saucepan and cook at 245°F (118°C), then combine them with the beaten egg white.

Beat in a food processor at medium speed until cool (approx. 86°F or 30°C).

Step 3

Intense Mousse

Composition
1000 g
100%
Gelatin powder 220 Bloom
14 g
1.4%
Passion fruit purée
150 g
15%
Passion fruit purée
200 g
20%
Standard Italian meringue
254 g
25.4%
Fruity whipped cream
382 g
38.2%

Expansion when whipped

220%

Technique

Sprinkle the gelatin onto the smaller portion of passion fruit purée (40°F or 4°C), then leave it for 15 to 20 minutes so the gelatin hydrates.

Heat the mixture to between 120 and 140°F (50 and 60°C) so that the gelatin melts, then combine it with the second portion of purée (40°F or 4°C). Homogenize with a mixer.

Combine approx. one third of the fruit purée with the Italian meringue, then start mixing with a whisk to assimilate their textures.

Add the rest of the fruit purée, fold it in with a spatula and finish off by gently adding the whipped cream in such a way that the mix remains light and frothy.

Pour immediately.

Trick

To improve the stability of the mousse, you can add 0.2% of konjac along with the gelatin.

This will give it a slightly firmer texture with a silkier mouthfeel, but bear in mind that the mousse will be slightly less aromatically intense.

Favoris

Intense Passion fruit mousse

50.3%
Fruit purée
16%
Added sugar
Ingredients
Passion fruit purée, Heavy cream 36% fat, Sugar, Egg whites, Gelatin powder 220 Bloom
Snowflake
Freezable
220%
Expansion when whipped

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