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Mango Passion Fruit Mousse

Jaime Schick, (IG: @VanillaBeanChef) / Vanilla Bean Chef. Photo Credit: Jaime Schick

    • 250g. The Perfect Purée Mango Passion Fruit blend, thawed
    • 45 g. sugar
    • 3 sheets gelatin
    • 200 g. cream
    • pinch 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 90F then fold in cream and portion into desired molds.