Passion Fruit Mouse With Sugared Pastry Rolls – a delicious recipe with passion fruit, passion, gelatin powder, egg yolks, caster sugar, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
MOUSE - Strain pulp of the 6 passion fruits through a sieve over a bowl or jug; return 2 teaspoons of the seeds to juice and discard remaining seeds.
2
Sprinkle gelatin over 2 tablespoons boiling water in a small heatproof bowl and stir until complete dissolved and cool for 5 minutes.
3
Using an electric mixer, beat egg yolks and sugar in a small bowl on medium for 3 to 5 minutes or until pale and then stir in passion fruit, then gelatin mix and then fold in whipped cream IN 2 BATCHES.
4
Spoon mix into 4 x 1 cup serving glasses and cover with plastic food wrap and chill for 4 hours or until set.
5
Top mousse with extra passion fruit pulp and serve with sugared pastry roll.
6
SUGARED PASTRY ROLLS - Preheat oven to 180C (160C fan forced).
7
Line a small baking tray with baking paper.
8
Brush 1 sheet pastry with a little butter.
9
Top with second sheet; brush with remaining butter.
10
Sift 1 1/2 tablespoons sugar over pastry and firmly roll up pastry from long side and then cut into 4 pieces and place on prepared tray.
11
Bake for 8 - 10 minutes or until lightly browned.
12
Cool and dust with extra icing sugar.
454
kcal
Calories
31
g
Fat
34
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 passion fruit, 1 passion fruit (to serve), 1 ½ teaspoons gelatin powder, 3 egg yolks, and more.
Yes, Passion Fruit Mouse With Sugared Pastry Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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