Frozen Mango Passion Fruit Mousse with Hibiscus Broth

Tanya Emerick (IG: @scarlet_nantes) / Owner, Scarlet Nantes Macaron, Seattle, WA; Photo by Scott Emerick (IG: @chefscottemerick)

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
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.
For the Mango Passion Fruit Mousse:
    • 1 1/2 cups whipping cream
    • 1/2 cup Mango Passion Fruit Curd
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
1. Combine all ingredients in a bowl and stir
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.