Mexican Cuisine Mexico Kitchen Food Recipe

Maracuya Mousse


2 cups passionfruit puree, thawed if frozen
1/3-1/2 cup sugar
2 tablespoons (2 envelopes) unflavored gelatin
1/4 cup cold water
1/4 cup very hot water
1 cup heavy cream



Combine the puree and the sugar to taste. Sprinkle the gelatin on the cold water. When it has softened for about a minute, stir in the hot water until the gelatin dissolves completely. Let it cool, then add to the fruit puree. Whip the cream until it holds soft peaks. Fold the cream into the fruit. Pour into one large, or several individual, serving dishes. Refrigerate until set, approximately two to three hours.

Serves 6-8. SHARE With Your Friends:

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