• Frozen Passion Fruit Mousse

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Frozen Passion Fruit Mousse

By Andrew Zimmern

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).

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