Coconut Passion Mousse
Ingredients
- 2 teaspoons gelatin
- 1 cup passion fruit puree, divided
- ⅔ cup sugar
- ¾ cup cream of coconut
- 1 teaspoon Mexican vanilla extract
- 2 cups heavy whipping cream
- Toasted coconut, for serving
- Micro cilantro, for serving
- Edible flowers, for serving
Instructions
- In a small bowl, mix the gelatin with 2 tablespoons of cool water; allow to set.
- In a small saucepan, combine ¾ cup of the passion fruit puree, the sugar and the gelatin mixture; cook over medium heat, stirring frequently, until the sugar and gelatin are dissolved.
- Remove from the heat and pour the mixture into a large bowl.
- Add the remaining passion fruit puree, cream of coconut and vanilla.
- Cool to room temperature, about 15 minutes.
- Meanwhile, whip the cream to medium peaks. Fold the cream into the passion fruit mixture with a whisk until fully incorporated.
- Pour the mixture into 8 ramekins. Refrigerate at least 4 hours before serving.
- Garnish with toasted coconut, micro cilantro and edible flowers.
Notes
Make sure you mix the cream of coconut well to re-emulsify and remove lumps.
Passion fruit can be pricey and hard to find. You can substitute with any other tropical fruit juice, preferably with no added sugar.
Passion fruit can be pricey and hard to find. You can substitute with any other tropical fruit juice, preferably with no added sugar.