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| For the Mango Passion Fruit Curd: |
| • | 1 cup The Perfect Purée Mango Passion Fruit blend, thawed |
| • | 1 cup sugar |
| • | 6 organic egg yolks |
| • | 8 tbsp. butter, room temperature |
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| Method: |
| 1. | Whisk the yolks, sugar, and Mango Passion Fruit together until creamy and incorporated. |
| 2. | Gently warm the mango passion fruit mixture over medium heat, whisking continuously until thick, about 8-10 minutes. Curd is ready when it thickens and can coat the back of a wood spoon. |
| 3. | Remove the curd from the heat and whisk in the butter a little at a time until fully incorporated. |
| 4. | Once butter is incorporated strain the curd into a bowl. Refrigerate for at least one hour. |
| 5. | Measure 1/2 cup of the cold curd and reserve for sauce. |
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| For the Mango Passion Fruit Mousse: |
| • | 1 1/2 cups whipping cream |
| • | 1/2 cup Mango Passion Fruit Curd |
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| Method: |
| 1. | Whip the cream to soft peaks. Fold the whipped cream into the remaining curd. |
| 2. | Pour mousse into a loaf pan lined with cling film or a springform pan. Freeze for at least four hours. |
| For the Hibiscus Sauce: |
| • | 1/3 cup The Perfect Purée Sweet Hibiscus, thawed |
| • | 1/2 cup Mango Passion Fruit Curd |
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| Method: |
| 1. | Combine all ingredients in a bowl and stir |
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| Serving Suggestion: |
| Remove the frozen mousse from the freezer. Lift the mouse out of the loaf pan and remove the cling film, slice the mousse, and serve in a pool of the sauce. Garnish with berries, whipped cream, and gold leaf if desired. |
