Delicious dinners and tasty treats

Passion Fruit Mousse

on Thursday, 18 May 2017. Posted in Instalicious

Passion Fruit Mousse


- 250ml double cream

- 125g caster sugar

- 125ml passionfruit coulis

- 3 leaves of gelatine


1. Dissolve the sugar in the passion fruit coulis and sit of the side

2. Soften the gelatine in some cold water

3. Whip the double cream to a thick consistency (ribbon stage the cream should leave a thick trail when moved around with a whisk)

4. Remove the gelatine from the water, place in to a small pan and gently warm through until it turns in to liquid, then mix with the coulis

5. Then fold the passion fruit and gelatine mix in to the cream until completely incorporated folding in as much air as possible

6. Divide the mixture into individual 6 glasses place in to the fridge and leave to set for a minimum of for 4 hours

7. Decorate with piped whipped cream, fresh passion fruit and wafer biscuits or tuilles as illustrated

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