Passion Fruit Mousse
Recipe courtesy of iTi Tropicals
Makes 12 servings
For the Mousse
1 ½ c. Passion Fruit Juice (iTi Tropicals 5000)
2 ¼ c. Coconut Cream (iTi Tropicals 2200)
9 T. sugar
¾ t. salt
Using a stand mixer, whip 2200 coconut cream and sugar on low speed for two minutes. After two minutes, gradually increase the speed of the mixer every 30 seconds until high speed is reached. Continue to whip on high speed until stiff peaks form, about ten minutes.
Add the Passion Fruit Juice to the coconut cream and whip for an additional three minutes.
Pour the finished mousse into 6 oz individual serving glasses. Refrigerate for 3 hours. After 3 hours, prepare the Passion Fruit Gelatin Topping (recipe below)
For the Gelatin
3 c. Passion Fruit Juice (iTi Tropicals 5000)
3 T. Agar Agar
¾ c. water
In a small pan, heat the water to a minimum of 165 degrees. Add the Agar Agar to the water and mix well. Allow to bloom for 2 minutes.
Add 5000 Passion Fruit Juice to the mixture and mix well.
Pour the gelatin onto the prepared mousse.
Refrigerate for an additional two hours.
Request your free sample of Passion Fruit today at www.ititropicals.com/contact-iti-tropicals/