Tricolor Fruit Mousse

Tricolor Fruit Mousse

raw material

4 parts

blackberry layer

• 1 tablespoon cold water
• 1 teaspoon unflavored gelatin powder
• ½ cup frozen blackberry pulp (75 g), thawed
• 1 tablespoon blackberry powder, optional
• ¾ cup heavy cream (180 ml)
• ½ cup sweetened condensed milk (120 ml)

Guava Layer

• 1 tablespoon cold water
• 1 teaspoon unflavored gelatin powder
• ½ cup frozen guava pulp (130 g), thawed
• 1 tablespoon guava powder, optional
• ¾ cup heavy cream (180 ml)
• ½ cup sweetened condensed milk (120 ml)

Passion fruit layer

• 1 tablespoon cold water
• 1 teaspoon unflavored gelatin powder
• ½ cup frozen passion fruit pulp (130 g), thawed
• 1 tablespoon passion fruit powder, optional
• ¾ cup heavy cream (180 ml)
• ½ cup sweetened condensed milk (120 ml)

toppings

• 4 tablespoons passion fruit pulp
• 6 blackberries, halved lengthwise

Nutritional Information

View information

• Calories 819
• Fat 66g
• Carbohydrates 65g
• Fiber 4g
• Sugar 59g
• Protein 13g

An estimate based on a serving size.

Prepare

1. Make the blackberry layer: In a medium bowl, whisk together water and gelatin.
2. In a small saucepan over medium-high heat, bring blackberry pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Stir to melt the gelatin completely. If using, add blackberry powder and stir until fully incorporated. Set aside to cool while whipping cream.
3. In a large bowl, combine heavy cream and sweetened condensed milk. Using an electric hand mixer, beat on medium-high speed until medium peaks form. Pour in the blackberry pulp mixture and mix thoroughly with a rubber spatula.
4. Divide mixture evenly among 4 10-ounce glasses. Refrigerate while making guava layers.
5. Make the guava layer: In a medium bowl, whisk together water and gelatin.
6. In a small saucepan over medium-high heat, bring the guava pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Stir to melt the gelatin completely. Add the guava powder, if using, and stir until fully incorporated. Set aside to cool while whipping cream.
7. In a large bowl, combine heavy cream and sweetened condensed milk. Using an electric hand mixer, beat on medium-high speed until medium peaks form.Pour in the guava pulp mixture and mix thoroughly with a rubber spatula
8. Divide mixture evenly between glasses and spread on top of blackberry layer. Refrigerate while making the passion fruit layer.
9. Make the passion fruit layer: In a medium bowl, whisk together water and gelatin.
10. In a small saucepan over medium-high heat, bring passion fruit pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Stir to melt the gelatin completely. Add passion fruit powder (if using) and stir until fully combined. Set aside to cool while whipping cream.
11. In a large bowl, combine heavy cream and sweetened condensed milk. Using an electric hand mixer, beat on medium-high speed until medium peaks form. Pour in the passion fruit puree mixture and mix thoroughly with a rubber spatula.
12. Divide the mixture evenly between the glasses and spread over the guava layer. Refrigerate for at least 15 minutes and up to 3 days, until the mousse is completely set.
13. Place 1 tablespoon passion fruit pulp and 3 halves of blackberries on top of each mousse.
14. enjoy!

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