Passion Fruit Mousse from “The Pastry Chef’s Little Black Book”
Reprinted with permission
- 20 g silver gelatin sheets 8
- 100 g cold water
- 500 g heavy cream
- 500 g passion fruit purée 10%sugar
- 250 g egg yolks 12
- 175 g sugar up to 225g sugar if purée does not contain sugar
- 44 g water or 25% of sugar
- Bloom the gelatin in the cold water.
- Whip the cream to soft peaks and set aside.
- Warm 1/3 of the purée and melt the bloomed gelatin into it. Whisk the warm mixture into the rest of the purée. Cool to about 65F or until it is slightly thickened.
- Make a pâte à bombe: Heat the sugar and water over low-medium heat until it reaches 248F. When it reaches 235F start whipping the egg yolks at medium speed in a stand mixer until thick and pale yellow. As soon as the syrup reaches temp take it off the heat and start pouring into the egg yolks in “pulses:” turn the mixer off, quickly pour in some syrup, then turn it back up to high for a few seconds; do this until all the syrup is added then beat on high until the mixture is room temp (about 10 minutes). Pulsing it like this will keep the syrup from splattering on the sides of the bowl but also keep the yolks from cooking by adding it too slowly.
- Fold ½ of the purée into the pâte à bombe. Fold the other ½ into the whipped cream. Then fold the two mixtures together. Pour into molds or glasses and chill until set about 2 hours.