Iced Passion Fruit Inspiration Mousse

Servings: Makes two 500g pots 

Ingredients

• 90g Egg whites
• 120g caster sugar
• 30g Acacia honey
• 225g Passion fruit puree
• 225g Mango puree
• 4g Gelatine powder
• 20g Water
• 200g Valrhona Inspiration Passion Fruit
• 250g Whipping Cream 35%

Steps

1. Make a Swiss meringue by heating the egg whites, sugar and acacia honey to 55°C, then beat in a blender until completely cool.
2. Heat the fruit purées and add in the hydrated gelatine. Combine the mixture a little bit at a time with the melted inspiration passion fruit. Mix using an immersion blender to form a perfect emulsion.
3. Beat the cream until it has a frothy, light texture. Mix together the ganache and Swiss meringue, then gently fold in the whipped cream using a spatula.
4. Pour into pots and freeze