Want to create this beautiful dessert?
Passion Fruit Mousse Cone
120g soft unsalted butter
200g icing sugar
150g egg whites
200g plain flour
Cream sugar and butter and add a small amount of the flour. Slowly add egg whites and the rest of the flour and mix until smooth. Refrigerate until the paste is set. Create a round stencil around 15 cm in diameter. If you don’t have a ready stencil, you can cut out the circle from a plastic lid or an ice cream container. Thinly spread the mix over the stencil on a silicone mat or a piece of baking paper. Bake for a few minutes until the edges turn slightly brown. Take out of the oven and shape into a cone while the disc is still hot.
Brandy Snap Tubes
50g unsalted butter
50g glucose syrup
50g plain flour
Combine butter, glucose and sugar and bring to a boil. Add flour and cook for 2-3 minutes. Put the mixture in a small container and chill until solid. Form small balls and press lightly on to the silicone mat or a piece of baking paper. Bake until golden brown. Shape into tubes using a wooden spoon handle or a similar item.
Passion Fruit Mousse
200ml fresh cream
100g Vanilla Bean Patisserie “Premium Passion Fruit Curd 290g”
Whip the cream with sugar until soft peaks, add the curd and whip until the mix is firm.
Freeze dried passion fruit flakes
Freeze dried raspberries
Vanilla Bean Patisserie “Premium Passion Fruit Curd 290g”