Mouth-watering recipes straight from our kitchen

Passion Fruit Mousse

Serves 6 people*

Passion Fruit Mousse article


For the coulis

- 4 passion fruits

- 100ml of orange juice

- 2 tbsp of sugar

- 50ml of water

For the mousse

- 250ml of double cream

- 125g of caster sugar

- 3 leaves of gelatine


1. First create your coulis by cutting the passion fruit in half and scooping the pulp and seeds into a medium sized saucepan. Pour in the orange juice, 2 tbsp of sugar and 50ml of water and bring to a boil. Reduce the heat and simmer for 5 to 6 minutes until the liquid has thickened slightly. Leave to cool for a few minutes before straining out the seeds

2. Dissolve the rest of the sugar into the coulis and put to one side

3. Soften the gelatine in some cold water before placing it into a small pan and gently warming it through until it turns in to liquid, then mix with the coulis

4. Whip the double cream to a thick consistency – it should leave a thick trail when moved around with a whisk

5. Fold the passion fruit and gelatine mix in to the cream - folding in as much air as possible

6. Divide the mixture into individual 6 glasses, place in the fridge and leave for a minimum of for 4 hours

7. Decorate with piped cream, fresh passion fruit and wafer biscuits or tuilles as illustrated