Enter in My Demetra
Soak the gelatine in a bowl with enough cold water to cover them.
Cut the passion fruit in half, take out the yellow pulp with the black seeds and put into a Pyrex bowl with sugar and water. Cover with film.
Microwave on max for 2 minutes then take the pulp to 85°C without boiling.
Add the squeezed gelatine, mix and pour in small semi-circle silicone moulds.
Put in a freezer or blast chiller at -20°C.
Pour the contents of the sachet into a planetary beater, add one litre of cold milk, beat at maximum speed for 5 minutes.
Fill the special moulds three-quarters full, pushing two frozen passion fruit semi-circles into the middle to form a ball.
Close the moulds with their lids and fill with the remaining mousse.
Freeze in a blast chiller for an hour, unmould, glaze with dark chocolate and keep in the freezer.
To provide you with the content requested, we need to store and process your personal data. For more information, see our Privacy Policy.
