Ingredients
Mousse
- 1 tbsp gelatine power
- 1/4 Cup water
- 1 can (375ml) evaporated milk
- 100 g caster sugar
- 2 1/2 tbsp lemon juice
- 140 g natural yoghurt
- 1/2 cup passionfruit pulp
Decoration
- extra Passionfruit Pulp, or fresh fruit to serve
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Dissolve the gelatine powder in the hot water and cool.
Insert Butterfly. Beat evaporated milk with sugar and lemon juice for 2 mins / speed 4 until light and fluffy.
With motor running
"Counter-clockwise operation" add the gelatine, yogurt and passionfruit pulp and beat 30sec / speed 4.Spoon into individual serving dishes and put in fridge to set. Serve decorated with fruit or extra passionfuit pulp.
Converted from the Tangy Passionfruit Mousse recipe on the Nestle Carnation Website
Gelatine
Mousse
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
So easy and quick to make. I used home grown passionfruit, the texture of the mousse was so smooth ans silky. Everyone loved it, will definitley be making again!
Made this recently and was delicious! Just had problems with my gelatine being a bit lumpy... but I never have any luck with gelatine... anyone have any tips?
Made this recipe today. Followed the instructions and it turned out to be a delicious fluffy mouse. I used evaporated milk which was in the fridge for 24 hours. (Always have a few tins of evaporated milk in my fridge) Thank you very much for this awesome recipe.
Easy, Sweet & Creamy
Used sweetened condensed milk and no sugar instead (was what I had). Very sweet.
Set very well, tasted nice.
Hardest part was getting the passionfruit pulp juice - heated in TMX with some water then strained seeds away. Topped with leftover juice when serving to moisten dessert up a bit more.
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