I was born in Hawaii and grew up drinking passion fruit juice, which has always been one of my favorites. Living in Spain, it is not so easy to find passion fruitI finally figured out that one can buy frozen purées of tropical fruit. The one I used happens to combine mango and passion fruit, which was yummy, though if I find fresh passion fruit I will make this again.
Picard is a French obsession, at first I didn’t understand the National French craze for these frozen, gourmet foods; but now I love the products I am able to order from Picard online that unavailable locally. Rhubarb is another favorite of mine, we used to have it growing in our garden in upstate New York; but I have only found rhubarb at the market once in the 7 years I have been living in Spain. So, as decadent as it sounds to order ingredients online from France, to be delivered in Spain, that originate in the Tropics, I was happy to discover these little passion fruit purée packets. If you have local access to passion fruit, lucky you. Then you can make this recipe with fresh fruit instead. In the meantime, I am going to plant some rhubarb in my garden.
Passionfruit and Mango Mousse:
3/4 cup passion fruit juice
4 sheets of gelatin
3 eggs, separated
1/2 cup sugar
1 cup whipping cream
Fresh passion fruit or a prepared passionfruit-mango coulis
Gently heat the passion fruit juice over the stove with the gelatin sheets until the gelatin dissolves. Let cool.
Separate the eggs and beat the yolks with the sugar.
Combine the passion fruit juice with the egg mixture and refrigerate for 30 minutes.
Beat the egg whites into a meringue.
Beat the whipping cream separately into whipped cream.
Fold the meringue and then the whipped cream gently into the passion fruit and egg mixture until smooth. Pour into individual dessert bowls.
Serve with passion fruit or coulis on top.
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