Slip into a little lace for dessert with Easy Passion Fruit Mousse Brandy Snap Bowls
Course Dessert
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 4-6
Author I Sugar Coat It
Ingredients
Brandy Snaps:
112gramsbutter
112gramssugar
112gramscorn syrup
450gramsbread flour
2gramsground ginger
7millitres cointreauoptional
Mousse:
1litre whipping creamwhipped to soft peaks
17gramsgelatin
100millilitres cold water
66gramssugar
6egg yolks
333millilitres passion fruit puree
20millilitres lemon juicefreshly squeezed
Instructions
To make the brandy snaps:
Line a baking sheet pan with parchment paper.
Place butter, sugar and corn syrup in a saucepan.
Sift in flour and ginger and stir to combine uniformly. Stir in the cointreau, if adding.
Wrap in plastic wrap and refrigerate.
Use a small ice cream scoop or spoon to scoop onto a parchment lined baking tray.
Bake until slightly golden.
Remove from oven and allow to cool a few seconds, then drape over the back of muffin tins, bowls etc, for desired shape.
Let cool completely then dip base in chocolate. Allow to set at room temperature.
To make the Mousse:
In a large bowl, whip the cream to soft peaks and set aside.
Bloom the gelatin in cold water.
Place the passion fruit puree and lemon juice in a medium bowl.
Place egg yolks and sugar in a bowl over a pot with simmering water (bain marie) and whip until thick and fluffy. Set aside.
Place the bowl with the bloomed gelatin over the bain marie and heat until melted. Add to the passion fruit puree.
Add the passion fruit/lemon mixture to the egg mixture. Temper the mixture with a little whipped cream and while whipping, add the tempered passion fruit mixture to the whipped cream.
Place in refrigerator to set.
Assembly:
Scoop or pipe mousse into bowls and top with your favourite fruits, chocolate deco or drizzle.