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Iced Passion Fruit Inspiration Mousse

Iced Passion Fruit Inspiration Mousse

Servings: Makes two 500g pots 





  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