This is a melt-in-your-mouth mousse made without eggs. I love it topped with fresh passionfruit pulp, but since fresh fruits can be hard to find, I’ve included a rich sauce recipe that you can make with frozen pulp (with seeds) or purée (without seeds). Both the mousse and the sauce can be made early in the day or even the day before the big event.
Ingredients
For the mousse:
- 2 cups heavy cream
- 8 ounces mascarpone at room temperature
- 3/4 cup confectioner’s sugar
- 2 tablespoons extra virgin olive oil
For the sauce:
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 14 ounces frozen passionfruit, defrosted
- 2 large eggs plus 2 yolks
- 2 tablespoons extra virgin olive oil
- Optional: fresh berries
Directions
Step 1
To make the mousse, whip the cream until very firm, then whip in the rest of the ingredients. Refrigerate until ready to serve.
Step 2
To make the sauce, in a medium saucepan, whisk together the cornstarch and sugar, then whisk in the passionfruit, eggs, and yolks. Place the pan over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat and cook at a low boil for 2 minutes; it should be thick.
Step 3
Off the heat, whisk in the olive oil, then let the sauce cool. Refrigerate until ready to serve.
Step 4
To assemble, mound equal amounts of mousse in 6 elegant stemware glasses and top with spoonfuls of sauce and fresh berries, if desired.
Yields 6 servings