Accéder à l'en-tête Accéder au contenu principal Accéder au pied de page
Back
  • New
  • Applications

Light passion fruit mousse with seeds

Antony Terrone

Consultant Pastry Chef

Download recipe

For 470g of total mass

100g

Ponthier passion fruit with seeds 100% puree

84g

Ponthier Alphonso mango puree

6g

INGREDIUM Pectin NHX

2g

INGREDIUM Xanthan

64g

Caster sugar

215g

Whipped cream

1g

Ponthier granulated lime zest

472g

Total weight

Mix the purees with the dry ingredients and boil. Cool to 35°C, blend and mix with the whipped cream.

For a more natural version, replace the 6 g of Ingredium Pectin NHX with 3 g of Ingredium Natur Alg and the 2 g of Ingredium Xanthan with 3 g of Ingredium Natur Lin.

Uses:

  • Moulded into a shape as an insert for an entremet or small cake
  • Piped onto a tart
  • Piped into a cream puff
  • In a verrine

Products used

Passion Fruit 100% Frozen Puree with seeds
Mango Alphonso Frozen Puree

Discover other inspiring recipes