Recipe: Passion Fruit Mousse (France Blue Ribbon Edition)

Home Cooking Recipe: Passion Fruit Mousse (France Blue Ribbon Edition)


The use of passion fruit is dissolved, eliminating the need for seed removal. The sour passion fruit is used to make desserts that are perfect for summer.



  1. Beat the egg yolk, add half of the sugar, stir with a blender until the color appears lighter, add the passion fruit puree, and mix well.

  2. Pour the milk and the remaining sugar into the pan, heat to boiling, pour into the first step, stir well, then pour it back into the pan, and stir with a wooden spat while heating.

  3. After the hazard appears, turn off the heat, add the gelatinized gelatinized mixture, stir evenly, and cool to 20 °C. (If the natural cooling does not reach this temperature in the summer, it will be cooled by ice water)

  4. The cream is sent to 6 points, 1/3 is added to 3, and after stirring, the remaining cream is added. Stir well all

  5. The first piece of cake is placed in a mousse mold, and the mousse is placed in a piping bag, squeezed between the cake embryo and the mold and squeezed from the center. Put a second piece of cake and squeeze the mousse from the center.

  6. Cover the third piece of cake, pour the remaining mousse into the mold, smooth the surface with a kiss knife, and freeze in the refrigerator for more than 1 hour.

  7. Passion fruit mirror practice: Passion fruit puree + water Heat to boiling, add the gelatin powder, stir evenly, cool to the same temperature as the hand.

  8. Remove the frozen mousse from the refrigerator, pour it on the mirror, and put it in the refrigerator.

  9. Demoulding, final fruit decoration


The opening of the gelatin powder: the gelatin powder + a small amount of cold water is bubbled open to the solidification, and then heated to completely dissolve into a liquid.

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