Three semi-circular mousse molds (7cm diameter)
BecausePassion fruitMousse is sour and sweet, after making passion fruit mousse, you can taste the acidity of the passion fruit                If it's not to your liking, adjust with an appropriate amount of sugar
Before transferring the mousse to the iron mesh, make sure to place a piece of baking paper underneath.Bakingpaper under the mold to prevent damage to the mousse from scraping against the iron mesh.Alternatively, you can place the mold directly on the iron mesh and demold with a warm towel.
3. Pouring sauceJuiceWait until it has set to a certain thickness before proceeding
4. If you cannot find freshLemongrass, you can buy fresh pandan leaves online; they taste good too.

    Main ingredients

    20 grams of passion fruit 20 grams of lemon grass 8 grams of gelatin soaked in 40 grams of cold water 55 grams of fine sugar Mildmilk cream120 grams 10 grams of water for blending passion fruit 90 grams of coconut milk

    Auxiliary ingredients

    20 grams of passion fruit juice 45 grams of fine sugar (for pouring sauce) 70 grams of water (for pouring sauce) 4 grams of gelatin (for pouring sauce)

    Passion fruit and lemon grass mousse recipe

    Mousse part: Remove the passion fruit flesh, place it in a blender, add 10 grams of water.

    Blend until the flesh separates from the seeds.

    Strain out the seeds.

    Set aside 20 grams of juice for pouring sauce.

    In the blender, add chopped lemon grass and coconut milk (be careful as lemon grass can be sharp).

    Blend until the coconut milk is green. Strain to separate the lemon grass.

    Add a small amount of lime zest.

    Milk cream with added fine sugar, whip until 60% done.

    Formed patterns and still slightly fluid.

    Melt the softened gelatin in the microwave for about 5 seconds. Add it to the whipped milk cream.

    Mix evenly.

    Add 1/4 of the whipped cream with lemon grass; add 3/4 of the whipped cream with passion fruit.Mix well and adjust the taste if needed.

    Place the mold containing one-third of the passion fruit mousse in the freezer for 10-15 minutes.

    Do the same with the lemon grass mousse, freezing it as well.Pour one scoop of lemon grass mousse on top (make sure not to touch the mold).

    Add the remaining passion fruit mousse and refrigerate for over 5 hours.

    Passion fruit pouring sauce: Soften the gelatin in water. Add fine sugar.Melt the softened gelatin in the microwave for about 5 seconds.

    Combine with passion fruit juice, mix well and refrigerate for 5-10 minutes.Rinse the set mousse with baking paper underneath to prevent damage from the iron mesh; or place directly on a wire mesh with a hot towel for demolding.

    Refrigerated pouring sauce should be jelly-like, pour it over the mousse and refrigerate until set.After the pouring sauce has set, use lime zest and lemon grass for decoration.Sugar water, mix well and chill for 5-10 minutes

    19. Refrigerate the set mousse, place a baking paper at the bottom, demold by gently heating (metal mold for 3 seconds only)The baking paper prevents scratches from the wire rack; it can also be placed directly on the rack with the mold using a warm towel to demold

    20. Chill the set passion fruit glaze to a jelly-like consistency, thick yet pourable, pour over the mousse and chill until set again

    21. Decorate after the glaze has set by using lime zest and lemon grass