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Passionfruit Mousse with Cranberry Crumble

Servings 4

Ingredients

Passionfruit mousse

  • 100 g  passionfruit purée
  • 65 g  butter
  • 2  large eggs
  • 65 g  sugar
  • 200 ml whipping cream
  • 2 Tb icing sugar

Cranberry Crumble

  • 50 g rolled oats (gluten free available)
  • 50 g almond meal
  • 50 g sugar
  • 50 g butter room temp
  • 1 egg yolk
  • 50 g dried cranberries
  • 1 tsp fresh thyme leaves
  • Sea salt flakes to taste

Instructions

  1. Place the passionfruit puree and butter into a small pot and whisk constantly over medium heat until it reaches a simmer.
  2. In a medium sized bowl, whisk the eggs and sugar together. Drizzle the hot puree onto the eggs while whisking vigorously. Return the mixture back into to the pot and whisk over low heat until it reaches 80C and starts to thicken. Transfer to a covered container and refrigerate. The curd will thicken as it cools.
  3. Whip the cream and icing sugar together until it reaches soft peaks. Add 4-6Tb of the passionfruit curd and quickly incorporate it into the cream. Transfer to a piping bag. Transfer the remaining passionfruit curd into a separate piping bag.
  4. Preheat oven to 180°C.
  5. Combine ingredients A in a bowl and rub mixture between fingertips until it clumps together.
  6. Spread this mixture onto a baking paper lined tray and bake for 20 minutes or until golden brown. You may need to bring the sides in and gently mix a little if the edges brown too quickly.
  7. Remove from the oven and sprinkle the crumble with ingredients B. Set aside to cool.
  8. Once cooled, break up the crumble to your desired texture and store in an airtight container.
  9. ASSEMBLY: Pipe some passionfruit curd into the bottom of a glass and top with the passionfruit mousse. Sprinkle with cranberry crumble and garnish with a sprig of thyme.

Recipe Notes

ASSEMBLY: Pipe some passionfruit curd into the bottom of a glass and top with the passionfruit mousse. Sprinkle with cranberry crumble and garnish with a sprig of thyme.