ORANGE AND PASSIONFRUIT MOUSSE

118th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

ORANGE AND PASSIONFRUIT MOUSSE

Makes 24 individual portions

Ingredients/Mise en place:

16 egg yolks
400g sugar
2Lt Double cream
8 leaves gelatine
Zest of oranges
½ carton orange juice
½ kg passion fruit puree
Raspberry coulis [crushed raspberries, icing sugar and hint lemon juice passed through a sieve)

METHOD:

Divide ingredients into half, keeping orange and passion fruit separate.

Put ½ sugar with yolks and ½ sugar with orange juice.

Heat sugar and juice and add gelatine.

Add juice to yolks, fold in cream.

Pour into glasses (half full) and allow to set, when set add a thin layer of raspberry coulis.

Make passion fruit mousse using same method as for orange mousse, pour into glasses allow to set before serving.

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