Passion Fruit Mousse Cake

Adapted from the New York Times, Florence Fabricant

Photography By Evan Schlarb | June 15, 2018

Ingredients

  • ¼ cup sugar plus 6 tablespoons sugar
  • ½ cup water plus 6 tablespoons water
  • 6 tablespoons triple sec
  • 2 envelopes unflavored gelatin
  • 1½ cup passion fruit syrup or 3 cups passion fruit juice, reduced to 1⅓ cups
  • 1½ cups heavy cream
  • 8 to 10 ladyfingers
  • Sliced kiwi for top

Instructions

For simple syrup mix: Combine ¼ cup sugar and ½ cup water over heat. Bring to a simmer and dissolve sugar. Cool. Add 2 tablespoons triple sec. Put to the side for later.

Now mix 6 tablespoons water and the gelatin in small metal bowl. Store and place bowl in shallow pan of water and heat until gelatin dissolves. Set aside.

Put the 1½ cups of passion fruit syrup in a saucepan. Warm and then stir in dissolved gelatin. Next stir in other 6 tablespoons sugar and stir to blend and dissolve. Cool completely, then add the other 4 tablespoons of triple sec. Set aside.

Whip cream until stiff and fold gelatin and syrup mixture into the cream. Pour ½ of the mousse into a loaf pan. Dip the ladyfingers into the simple syrup liqueur mixture and center them on the mousse. Now pour in the other half of the mousse. Refrigerate overnight. To unmold, run a warmed knife around the edges and invert pan over plate. Wrap a hot towel around mold and then lift off.

Decorate top with the kiwi slices or candied orange slices and keep refrigerated until serving. Will serve 10–12.

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Verano

In Partnership with Williams Sonoma.

Ingredients

  • ¼ cup sugar plus 6 tablespoons sugar
  • ½ cup water plus 6 tablespoons water
  • 6 tablespoons triple sec
  • 2 envelopes unflavored gelatin
  • 1½ cup passion fruit syrup or 3 cups passion fruit juice, reduced to 1⅓ cups
  • 1½ cups heavy cream
  • 8 to 10 ladyfingers
  • Sliced kiwi for top
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