Passion fruit mousse
By JaydaWaelchi
Passion fruit mousse has been made before, and the process is the same, except the decoration is different. Passion fruit mousse is full of fragrance and gives people endless aftertaste!
Recipe Recommendations
- egg yolk of 4
- low-gluten flour 1/2 cup
- whipped cream 350ML
- honey 1 tablespoon
- protein of 6
- sugar 40 grams
- corn oil 1/4杯，60ml
- vinegar 100 grams
- gelatin powder 7 grams
- water 27 grams
- sweet and sour
- roast
- several hours
- ordinary
Steps for Passion fruit mousse
1
Passion fruit juice: Wash the passion fruit and cut it in half.
2
Dig out the fruit pulp.
3
Put it in a blender and stir.
4
Strain out the juice, add honey and mix well.
5
Cake body: Put egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until hard and frothy.
6
Add the egg yolks to the oil, passion fruit juice and sugar and stir until the oil and water are mixed.
7
Sieve in the flour and mix until free of particles.
8
Add 1/3 protein paste and egg yolk paste and mix well.
9
Pour into the remaining 2/3 of the protein paste.
10
Stir well.
11
Pour into a baking sheet covered with oil paper or tinfoil paper, smooth out, and shake lightly a few times to create large bubbles. (My baking sheet is 37cm*28cm.)
12
Put it into a preheated 350F/180C oven and bake for 20 minutes, take out the upside down and place it on the baking net, tear off the oil paper while it is hot, and let cool.
13
Place the 8-inch mold base on the cake and cut 8-inch cake slices.
14
The other piece is rounded with scraps.
15
Lay the intact cake slice in a 9-inch movable bottom mold.
16
Leave a few pieces of yellow peaches for decoration, and dice the rest.
17
When everything is ready, you can make Italian meringue: Put the egg whites in a clean water-free container, add 20 grams of sugar, and beat on medium speed until a fine foam appears.
18
Use a small saucepan to put 27 grams of water, add 72 grams of sugar, and cook until bubbles appear.
19
Slowly pour the cooked syrup into the egg white in a thread, stirring at high speed.
20
Beat the meringue until you pick up the egg beater and the tail appears upright and shiny.
21
Passion fruit mousse: Soak geldine powder in 125ML passion fruit juice for 10-15 minutes, melt in water, and let cool.
22
350ml of whipped cream in 1/4 cup sugar and beat until stiff.
23
Stir in passion fruit geldine liquid.
24
Add the meringue and stir well.
25
Pour 1/2 of the mixed mousse into the cake mold, cover the cake slices, and sprinkle with diced yellow peaches.
26
Place another cake piece and press lightly.
27
Pour in the remaining mousse and scrape it flat, place it in the refrigerator for more than 3 hours. (It's best to leave it overnight.)
28
Soak 4 grams of gelatine in 125Ml passion fruit juice, add honey to dissolve in water, and let cool for later use.
29
Use a hair dryer to blow slowly along the cake mold for 2-3 times, or cover the outside of the cake mold with a hot towel for a while, and remove the mold.
30
Add 100ML of whipped cream in sugar and coloring and beat until stiff.
31
Put the whipped cream into the decoration bag, squeeze the edge on the cake, decorate with fruit in the middle, sprinkle with passion fruit geldine liquid, and refrigerate for 15 minutes.
32
The gorgeous transformation of the ugly duckling.