Coconut and Passion Fruit Mousse
Ingredients
- For the passion fruit cream
- 4 sheets white gelatin
- 7 ripe Passion fruit
- 75 grams sugar
- 250 milliliters Whipped cream (at least 30% fat content)
- 2 eggs (separated)
- For the coconut cream
- 150 milliliters Coconut cream
- 75 grams sugar
- 1 Tbsp Coconut flakes
- ½ untreated Lime (juice)
- For the fruit salad
- 1 Dragon fruit
- 1 Mango
- 1 ½ untreated Limes
- 8 Lychee
Preparation steps
Cut gelatin in half and soak in cold water. Rinse passion fruit, cut with a serrated knife, spoon out fruit, strain through a sieve and remove seeds. Mix passion fruit with sugar, heat in a pot and half of drained gelatin. Stir until gelatin has dissolved completely, do not cook!
Pour passion fruit mixture in a bowl fill and allow to cool, stirring occasionally. Beat 100 ml (approximately 3 ounces) cream and egg whites until stiff and fold into passion fruit mixture. Pour passion fruit mixture into a pan and place in the refrigerator. Meanwhile, beat remaining cream until stiff. Boil coconut milk with sugar and grated coconut in a pot while stirring, remove from heat, stir in remaining drained gelatin until completely dissolved and allow coconut mixture to cool slightly.
Whip egg yolks over a hot, not boiling, water bath until frothy. Slowly add coconut milk and beat until it has a thick and creamy consistency. Stir coconut milk mixture over an ice bath to chill and gradually fold in cream. Season with lime juice and spread coconut mousse over passion fruit mousse. Let mousse rest for at least 3 hours in the refrigerator. For the fruit salad, peel pitahaya, peel fruit with a vegetable peeler to create some thin spirals for garnish and cut remaining fruit into thin slices.
Peel mango, cut fruit from the core and also cut into thin slices. Squeeze juice from 1/2 a lime. Thinly slice remaining lime half. Peel lychees, cut in half, remove the seeds. Mix all prepared fruit and lime juice together in a bowl. To serve, arrange fruit salad on plate. Place 2-3 scoops of mousse on top of fruit salad and garnish with Pitahaya spirals.
