Passionfruit Martini Mousse

A show stopping dessert if we've ever saw one!

30 minutes prep

1 hour cook

Serves 2

Chris Cahill

Ingredients

Mousse

2 tspGelatin

3 tbspWater

290 mlDouble Cream

379 gCondensed Milk

6 Passionfruit

35 mlPassoa (Optional)

35 mlVodka (Optional)

Everything Else

35 mlProsecco

2 disksVanilla Sponge

200 gWhite Chocolate

2 - 3 tbspCoconut Oil

3 Passionfruit

67 gSugar

For a lot of us the Passion Fruit martini is an easy go too. Tastes great and looks fantastic! Well, we want it for dessert as well. Served in a margarita glass and not forgetting the shot of prosecco too!

Method

Prepare the mousse. Bloom gelatin with water and leave for 10 mins. In a bowl add double cream, condensed milk and the strained pulp of 6 passionfruits then whisk together. Warm the bloomed gelatin till it becomes a liquid, then while constantly whisking pour the gelatin into the cream mixture followed but the optional alcohol.

In a margarita glass pour in a shot of prosecco then cover with a disk of sponge. Spoon in the cream, level and the place in the fridge to chill.

In a pan heat the pulp of 3 passion fruits with sugar to create a syrup. Once thickened slightly remove from the heat and leave to cool.

In a bowl melt white chocolate with coconut oil. Pour a thin layer over the set mousse to seal the top then chill.

Serve with passionfruit syrup.