 | Mango Passion Fruit MousseJaime Schick (IG: @VanillaBeanChef) / Pastry Chef and Instructor, Johnson & Wales University, Providence, RI; Photo by Jaime Schick |
| • | 250 g. The Perfect Purée Mango Passion Fruit blend, thawed |
| • | 45 g. sugar |
| • | 3 sheets gelatin |
| • | 200 g. cream |
| • | Pinch of salt |
| Method: | |
| 1. | Whip cream to a soft peak and set aside. |
| 2. | Bloom gelatin. |
| 3. | Heat Mango Passion Fruit with sugar until sugar is dissolved. |
| 4. | Add gelatin and salt. |
| 5. | Let cool to 90°F then fold in cream and portion into desired molds. |