Passion Fruit Mousse in a Tuile Cone with Strawberry and Mango Coulis
Light-as-a-feather passion fruit mousse is piped into tuile cones decorated with chocolate swirls and served on a colorful plate of strawberry and mango purees. The recipe draws on many techniques, simple to master, which create an eye-catching dessert.
- Passion Fruit Mouse
- Passion Fruits - 8
- Water - 1 tablespoon
- Powdered Gelatin - 1 packet
- Lime Juice - 2 limes
- Eggs - 4, separated
- Sugar - 4 ounces, superfine
- Heavy (whipping) cream - 5 ounces
- Tuile Cones
- All-Purpose Flour - 3 ounces
- Superfine sugar - 4 ounces
- Egg Whites - 3
- Unsalted Butter - 2 tablespoons (1/4 stick)
- Lime - rind of 1 lime, grated
- Strawberries - 8, large
- Heavy (whipping) cream - 1/2 cup
- Strawberry coulis (see Basics) - 1 cup
- Mango coulis (see Basics) - 1 cup
- Mangoes - 2, peeled, pitted, and sliced
- Mint sprigs - 4
To make the mousse: Cut the passion fruits in half and scoop out the pulp. Press through a sieve into the bowl of a food processor or blender and add the water. Puree. Dissolve the gelatin in the lime juice. In the top of a double boiler over boiling water, whisk the egg yolks and sugar until the sugar is completely dissolved, about 2 minutes. Remove from heat. Stir in the gelatin until dissolved, about 1 minute, then fold in the passion fruit puree. Let cool to room temperature. In a deep bowl, beat the egg whites until stiff peaks form. Fold into the mousse mixture. In a deep bowl, beat the cream until soft peaks form. Fold into the mousse mixture, cover with plastic film, and chill until set.
To make the cones: Preheat the oven to 350 F. Line a baking sheet with silicone (Teflon®) paper, or use a teflon-lined pan. Cut 6-inch circles from a sheet of thin cardboard or stiff plastic, making a stencil. Mix all ingredients together in a large bowl until smooth. Scoop out 1/2 cup of batter, add 1 tablespoon of cocoa powder, and mix. Place in a pastry bag fitted with a very small plain tip, or put in a small plastic bag. Place the stencil on the baking sheet and spread the cut-out with a thin layer of batter, smoothing with a spatula or the back of a spoon. Lift the stencil, reposition, and repeat to make 8 circles. Draw a zigzag design across each circle with the chocolate batter; if using the plastic bag with the chocolate batter, snip a tiny hole in one corner and use it as a pastry bag. Bake for ten minutes, or until the edges just start to brown. Remove from oven and immediately lift the circles with a spatula, one at a time, and roll into cones, holding momentarily until they cool enough to stiffen and hold shape. If the tuiles become too stiff to roll, return them momentarily to the oven to soften. Set the cones aside to cool completely.
To serve: Cut the strawberries in thin slices from the tip almost to the green caps and fan out. Put the heavy cream in a squeeze bottle and draw a line across the center of each plate. Spoon mango coulis on one side of the line, filling that half of the plate; fill the other half of the plate with strawberry coulis. With a toothpick or the point of a sharp knife, pull through the cream in alternating directions to create a design across the plate. Put the mousse in a pastry bag fitted with a large fluted tip and pipe into the cones. Cross two filled cones in the center of each plate. Garnish the plates with slices of mango, strawberry fans, and mint sprigs.