FOOD
Passion Fruit Mousse Cake
You'll definitely get all the feels for this passion fruit mousse cake stuffed with raspberries on a graham cracker crust.
FOOD
Passion Fruit Mousse Cake
You'll definitely get all the feels for this passion fruit mousse cake stuffed with raspberries on a graham cracker crust.
Ingredients
Crust
- 2 cups graham crackers
- 1/2 cup butter, melted
- 1 teaspoon salt
Mousse
- 1 1/2 tablespoons unflavored gelatin
- 2 tablespoons cold water
- 6 ounces mascarpone, at room temperature
- 14 ounces sweetened condensed milk
- 1 cup heavy whipping cream, cold
- 8 ounces passion fruit juice
Topping
- 3 tablespoons unflavored gelatin
- 2 tablespoons water
- 4 ounces passion fruit juice
- 4 tablespoons sugar
- 30 raspberries
Steps
Crust
- In a food processor fitted with the blade attachment, grind graham crackers until they resemble coarse sand.
- Pour in salt and melted butter until combined.
- Press into the bottom of an 8-inch springform pan and refrigerate.
Mousse
- In a small saucepan, mix the unflavored gelatin with 2 tablespoons cold water and hydrate for 5 minutes. Melt over very low heat and reserve until cooled.
- In a stand mixer fitted with the whisk attachment, whip the condensed milk and mascarpone until creamy.
- Add the heavy cream and continue whisking for approximately three minutes.
- Add the passion fruit juice and the reserved gelatin.
- Pour into the prepared mold and refrigerate for 4 to 6 hours.
Topping
- Mix the unflavored gelatin with 2 tablespoons water and rehydrate for 5 minutes. I
- In a saucepan over medium heat, bring the passion fruit juice and the sugar to a boil, then add the hydrated gelatin and heat until dissolved.
- Decorate the top of the chilled cake with raspberries. Cool to room temperature and pour over the topping.
- Refrigerate for an hour until set. Cake will keep for 5 days refrigerated.