Mini Passion Fruit mousse cakes !

Growing up and living a big part of my childhood in Ecuador, I was sort of spoiled by my surroundings. There was no better place on earth to find the most delicious and incredible assortment of fresh fruits and legumes in this land of endless summer . I swear, going into the market I could find papayas and mangoes as big as my head. Living in a coastal city, all around us we had papaya, avocado, coconut, and passion fruit trees. If you wanted a fresh and yummy snack, you would pick it from the garden! The best part? Mum and I always loved coming up with new recipes and ways of incorporating these tropical delights into luscious desserts. These passion fruit mousses were always my favourite treats that she made, topped with golden berries, a fruit native to the Andes mountains of Ecuador and Peru.

Today, I am beyond happy to be sharing with you a little bit of my childhood and origins through this exquisite family recipe

Chocolate Sponge Base

• 60 gr. Caster sugar
• 60 gr. All purpose flour
• 4 eggs (separated whites and yolks)
• 30 gr. Cacao Powder

Passion Fruit Mousse:

• 2 cans of sweetened condensed milk
• 5 Passion fruits (To make sure they are juicy, shake each one and listen for a watery sound)
• 35 ml of water
• 500 gr. of Double Cream
• 7 grams of unflavoured gelatine 

Method

To start with your sponge base, in a large bowl, whip your egg whites for about 3-4 minutes until they are thick and frothy. 

In a separate bowl, whisk your egg yolks and caster sugar, until they have doubled their volume. 
Now, slowly start adding your egg whites and your flour, and gradually mix, to keep your mixture nice and fluffy. 

Place in two round cake tins, I used 10 inch ones, and make sure it is only a thin layer, since we will be only using them as a base for our mousse. Bake at 180 degrees C for 12 minutes. If after about 20-30 minutes of letting it cool you find that the sponge rose a bit too much, then you can always cut it to your desired height. 

Next up, decide the diameter of your mousses and cut your sponge into little circles using a cutter or a glass. 

Whilst your sponge is in the oven, you can start making your mousse. 
Before you start making this recipe. Place your mixing bowl and beaters into the freezer and make sure your double cream is really cold (This is key to ensure it rises). 

Remove bowl and beaters from the freezer and start whipping your double for about 5-8 minutes. You will notice how it starts turning into a nice and thick cream. 

Add your condensed milk and beat for another two minutes. 

Take the pulp from your 5 passion fruit and mix in a food processor or blender. Feel free to strain out the bits of seeds that will be left. I personally like to keep them in for that nice crunchy texture. 

Insert passion fruit into the mixture and keep beating. 

Now, for the final step, warm up your water and insert the gelatine. Add a bit of your cream and passion fruit mixture, to cool it down (to prevent the warm gelatine from shocking your mixture and make it not work), and then add it back. 

For each mousse, I made a fence out of acetate paper, found at any stationer, or click here to shop online. 
For this, take each one of your chocolate sponge circles and make a fence around it with the acetate paper, and secure it with tape. 

Add your mousse mixture into each one and place in the fridge for at least two hours. 

Now that your mini mousses are ready, you can be as creative as you like with the decoration. 
I myself, added a layer or passion fruit, mixed with some gelatine on top, with a bit of double cream and a golden berry. 
In other occasions I have also added a layer of melted chocolate on top and some raspberries.

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Hope you enjoy this incredibly delicious and easy recipe to make and enjoy with your family these days! Remember, If you do try one of my recipes, then don't hesitate to share your creations with me on social via (@tatianabellator) or Pinterest!
​I'd love to see what you come up with!

Xx,

​Tatiana