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Passion Mousse

  • 4 people
  • AVERAGE
  • Cheap
Total time : 4:30 a.m.
  • Preparation: 30 min
  • Rest: 4 hours
Ustensiles requis
  • Pan
  • Spatula
  • Whip
  • Drummer
  • Ramekins
La-Mousse-Passion Alain Milliat

A light and perfectly balanced mousse with Passion Fruit.

Dans cette recette
Le Fruit de la Passion Alain Milliat
Nouveau Bio
Passion Fruit
20cl or 75cl

à partir de 12,50€

Ingredients

  • 8cl of Concentrate to Dilute - Passion Fruit
  • 12cl of liquid whole cream
  • 1/2 sheet of gelatin
  • 2 eggs
  • 45g of sugar

Préparation

  • 01 Soften the gelatin leaves in a bowl of cold water for a few minutes. Set aside.
  • 02 In a saucepan, pour the PASSION FRUIT, 30g of sugar and the egg yolk. Then bring to a very low heat and stir continuously with a wooden spatula for 2 minutes.
  • 03 Add the previously drained gelatin and the single cream. Whisk continuously, then remove from the heat. Set aside.
  • 04 Beat the egg whites with the remaining sugar using an electric mixer.
  • 05 Gently fold them into the PASSION FRUIT mixture, taking care not to break them. Continue until everything is smooth.
  • 06 Pour the mousse into individual ramekins and place in the refrigerator for at least 4 hours (ideally overnight) to allow the mousse to set.
  • 07 Serve this mousse with shortbread.
Image

Founder Alain Milliat

Founder of the brand

Grandson and son of farmers, a farmer himself, Alain Milliat took over the family farm in Orliénas, near Lyon, in 1983. For 15 years, he restored and planted new plots of land in the traditional way, caring for them like a real garden, incorporating natural methods to better respect the environment. Considering his aesthetic universe somewhat limited, he then imagined another horizon beyond his orchards.

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