Frozen Passion Fruit Mousse
This passion fruit mousse with coconut and lichee nuts is my idea of the perfect tropical dessert.
Frozen Passion Fruit Mousse
Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 1 3/4 cups heavy cream
- 2 ounces Alize passion fruit liqueur
- 2 tablespoons orange zest
- 3 tablespoons passion fruit puree, Goya makes a nice one that’s available in most markets. Don’t use juice!
Garnish
- Lichee nuts, canned are fine
- Toasted unsweetened coconut
- Pulp of 3 ripe fresh passion fruit
Instructions
SERVINGS: 6
Whip the egg yolks and sugar in a food mixer with a whisk attachment until stiff. Reserve.
Whip the cream until stiff. Fold cream into eggs. Fold in the Alize, passion fruit puree and orange zest.
Using a spatula, put the mousse in a pastry bag fitted with a conventional large spout tip.
Divide the passion fruit mousse into six wine glasses or small glass bowls. Freeze for 4 hours. Garnish with some lychee, fresh passion fruit and toasted coconut, and serve.
NOTES The passion fruit mousse may be made a day in advance (do not put the garnishes on in advance).
