Passion Fruit Mousse With Macadamia Nut Toffee |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This recipe was emailed to me by the Executive Chef Aaron Wright of the Canlis Restaurant in Seattle, Washington. After having this in the restaurant I just had to know how to re-create it for myself-so decadent and wonderful! This will take a little bit of time, but mostly because you need time for the mousse to chill, and for the toffee to cool. Ingredients:
1 3/4 cups passion fruit puree |
3/4 cup orange juice (no pulp) |
2 teaspoons gelatin powder |
3 cups heavy cream |
1 1/4 cups sugar |
1 1/2 cups sugar |
1/2 cup water |
1/4 cup honey |
1/4 cup rum |
2 cups macadamia nuts, toasted & chopped |
4 ounces unsalted butter |
Directions:
1. First prepare the mousse, as you will need to chill it for at least an hour before serving.
2. For the mousse:.
3. In a saucepan combine passionfruit puree, orange juice and gelatin.
4. Heat through until gelatin has been dissolved.
5. Remove from the heat and place in a bowl over and ice bath stirring constantly until the mixture starts to thicken.
6. While the mixture is cooling whip the heavy cream and sugar until stiff peaks form.
7. When the passionfruit has thickened add it to the whipped cream and mix throughly to combine.
8. Chill for at least an hour before serving.
9. For the mac nut toffee:.
10. In a heavy sauce pot combine all ingredients except the nuts.
11. Using a candy thermometer cook this mixture to 220 degrees.
12. Then add mac nuts and continue cooking until it reaches 300 degrees and immediately remove from the heat.
13. Pour on to a silpat lined half sheet pan. spread out evenly and allow to cool. When cool rough chop the toffee into small pieces.
14. The toffee can be stored in an airtight container for 4-5 days.
15. Before serving, lightly fold pieces of the macadamia toffee into the passionfruit mousse.
16. For an added touch, serve topped with whipped cream!
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