Passion Fruit and Jasmine Mousse Yield: 1 ea. 6" mousse cake Juliana Stuertz, Pastry Sous Chef at Manhatta

Ingredients for Passion Fruit and Jasmine Mousse:
• 400 g. heavy cream #1
• 30 g. high-quality jasmine tea pearls
• 5 ea. silver gelatin sheets
• 6 g. salt
• 40 g. sugar
• 164 g. The Perfect Purée Passion Fruit Syrup
• 240 g. heavy cream #2

Method for Passion Fruit and Jasmine Mousse:
1. Bloom gelatin sheets in ice water for 8 minutes. Set aside.
2. Bring heavy cream #1 to a boil. Off heat, add jasmine pearls and infuse, covered, for 15 minutes. Strain and rescale to the original cream amount.
3. Heat the infused heavy cream to 150°F. Add in the bloomed gelatin sheets, salt, and sugar. Allow to fully melt.
4. Off heat, add in the Passion Fruit Syrup. Allow mixture to cool to 65°F, whisking frequently to prevent the gelatin from unevenly setting and clumping.
5. Whip heavy cream #2 to soft peaks. Fold into the Passion Fruit Syrup mixture until just combined.