Brazilian Passion Fruit Mousse with Cashew Crumble
Delight in this creamy mousse featuring the tangy essence of passion fruit, topped with a crunchy, nutty cashew crumble.
Preparation
Get these tasks done before you start cooking.
Preparing the Passion Fruit Mousse
- 1
Bloom gelatin
Bloom the gelatin by mixing it with cold water in a small bowl. Let it sit for 5 minutes.
Tip: Ensure the gelatin is fully dissolved before incorporating.
- 2
Combine passion fruit and condensed milk
In a large bowl, combine passion fruit pulp and sweetened condensed milk. Mix until smooth.
- 3
Fold in heavy cream
Gently fold in the chilled heavy cream to the mixture.
Tip: Chill the mixing bowl and beaters for whipping the cream to achieve maximum volume.
Making the Cashew Crumble
- 1
Preheat oven and prepare baking sheet
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Mix crumble ingredients
In a bowl, mix the cashews, flour, brown sugar, and melted butter until it resembles coarse crumbs.
- 3
Bake crumble
Spread the mixture onto the prepared baking sheet and bake for 10-12 minutes or until golden. Allow to cool.
How to Make Brazilian Passion Fruit Mousse with Cashew Crumble
Total time: 2 h · Yields 6 servings
- 1
Blooming Gelatin
Mix gelatin with cold water and heat gently until dissolved.
- 2
Combining Ingredients
Fold the gelatin into the mousse mixture carefully to maintain fluffiness.
- 3
Chilling Time
Cover and refrigerate the mousse for at least 1 hour to set.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in the refrigerator for up to 3 days in an airtight container.
Can I make this mousse ahead?
Yes, the mousse can be prepared a day in advance.
Can I substitute the gelatin?
Yes, agar-agar can be used as a vegetarian substitute; adjust based on package instructions.
How can I adjust the sweetness?
Reduce or increase the amount of sweetened condensed milk according to your taste preferences.
Does it work with other nuts?
Yes, you can use almonds or pecans for the crumble instead of cashews.
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