Dessert

Passionfruit mousse with fresh fruit

Name: Passionfruit mousse with fresh fruit
Prep time: 600 min
Cook time: 20 min
Total time: 620 min
Yield: 8
Ingredients: 600ml thin cream; 3/4 cup (165g) caster sugar; 2.00 vanilla bean, split, seeds scraped; Juice of 1 lime; 6 teaspoons powdered gelatine; 1 cup (250ml) strained passionfruit juice*; 600ml thick Greek yoghurt; Tropical fruit, to garnish (we used yellow kiwifruit, lychees and papaya); 1 1/2 cups (330g) caster sugar

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Ingredients (10)

600ml thin cream
3/4 cup (165g) caster sugar
1 vanilla bean, split, seeds scraped
Juice of 1 lime
6 teaspoons powdered gelatine
1 cup (250ml) strained passionfruit juice*
600ml thick Greek yoghurt
Tropical fruit, to garnish (we used yellow kiwifruit, lychees and papaya)

Vanilla syrup

1 1/2 cups (330g) caster sugar
1 vanilla bean, split, seeds scraped

Method

1.

Place cream, sugar and vanilla bean and seeds in a saucepan and heat to scalding point. Place lime juice and 1/4 cup water in a small heatproof bowl, then sprinkle in gelatine. Set bowl in a pan of simmering water, whisking until gelatine dissolves. Whisk into hot cream, then cool. Discard vanilla pod, whisk in passionfruit juice and yoghurt, then pour into a 900ml terrine mould. Cover, refrigerate overnight to set.
2.

To make syrup, place sugar and 2 cups water in a saucepan over low heat, stirring to dissolve the sugar. Add vanilla bean and seeds, bring to the boil, reduce heat and simmer for 10 minutes. Cool completely.
3.

To serve, briefly dip the terrine mould in hot water to loosen the mousse, then turn out onto a flat surface. Cut the mousse into slices, garnish with tropical fruits and drizzle with the vanilla syrup.