Airy Passion Fruit Mousse
Baking and Desserts • Yugoslavian
Description
Airy Passion Fruit Mousse
Ingredients
- Liquid dark chocolate 0 oz
- 10% cream 0 fl oz
- Peach Juice 10 fl oz
- Sugar 0 oz
- Corn Starch 0 oz
- Passion Fruit 1 piece
Step-by-Step Guide
Step 1
Melt the chocolate (30 grams), let it cool, pour the melted chocolate onto a silicone sheet in an even layer. Place the sheet in the refrigerator, then break the chocolate into chips.
Step 2
Melt the remaining chocolate, let it cool slightly, add the cream, and whisk until a fluffy mousse forms.
Step 3
Dissolve the cornstarch evenly in 50 g of mango juice. Combine the remaining juice with sugar and bring to a boil, then add the cornstarch, stirring constantly, bring to a boil again, and let cool.
Step 4
Layer the chips and chocolate mousse on a plate, drizzling with sauce.
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