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Mango Passion Fruit Mousse

Jaime 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.