Coconut and passionfruit  mousse
Picture: Jenni Jordan

Makes about 6

Sugar syrup

250g caster sugar

2 tbsp glucose syrup

200ml water

Mousse

440g can coconut cream

4 big passionfruit, pulp only

100ml sugar syrup

7 gelatine leaves

2 egg whites

1/2 pineapple, cut into small dice

3 kaffir lime leaves, shredded

3 passionfruit, pulp only, for garnish

To make the sugar syrup, combine the sugar, glucose syrup and water in a saucepan. Bring to the boil, stirring to dissolve sugar. Then simmer until syrupy, about 15 minutes. Set aside. To make the mousse, combine coconut cream, passionfruit pulp, 100ml sugar syrup on very low heat. Soak the gelatine leaves in cold water. Squeeze out excess water and add to mousse mixture to dissolve. Cool. Beat the egg whites until stiff, then fold through the mousse mixture. Spoon mixture into jars and refrigerate for a few hours or overnight to set. Heat the remaining sugar syrup and add the pineapple dice and kaffir lime leaves. Serve the mousse with extra passionfruit pulp and a drizzle of sugar syrup with pineapple dice and kaffir lime leaves.

The West Australian

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