Mango Passion Fruit Yogurt Mousse

Toni Roberts / Pastry Chef, The Ritz-Carlton Chicago; Photo by Toni Roberts

    • 4 oz. The Perfect Purée Mango Passion Fruit blend, thawed
    • 2 gelatin sheets
    • 2 oz. sugar
    • 1/2 oz. lemon juice
    • 1/2 oz. dark rum
    • 6 oz. Greek yogurt
    • 4 oz. heavy cream
1. Bloom the gelatin in water.
2. In a pot, bring the Mango Passion Fruit, sugar, lemon juice and dark rum to a simmer.
3. Blend in the Greek yogurt with the immersion blender.
4. Cool the mixture to room temperature, stir to prevent gelatin from setting.
5. If the gelatin sets, warm a bit to liquefy.
6. Whip the heavy cream to soft peaks.
7. Fold the whipped cream into the Mango Passion Fruit mixture in thirds.
8. Chill to set.