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Passionfruit Mousse


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Serves 3-4 People

Half a Cup of Passionfruit Pulp
2oz castor sugar
2 egg yolks
2.5oz unsalted butter
Half a Pint of Whipped Cream

Place pulp, sugar, eggs and butter into a heatproof dish, over a pan of simmering water. Stir until it is combined and thickened. Don't Boil!

Once cooled - refrigerate for several hours. Add whipped cream, folding into the mixture and serve with fresh pulp as decoration.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.