Passionfruit and Mascarpone Mousse

Serves 4-6 Prep Time 10 minutes   Cook Time 28 minutes   Rated:

Our Cheese High Tea earlier in 2021 at the Cheese Cathedral was a roaring success. This is just one of the delicious ways we managed to get alcohol and cheese into dessert...which of course was essential. A very pretty idea, set your mousse in champagne glasses only partially filled. Then serve with champagne to pour on demand. Add a few berries and it is very instagrammable and of course, supremely edible, perhaps even drinkable.

This would be great for a Father's Day brekky...what do you think?

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  • 80 Grams raw caster sugar BUY
  • 2 egg yolks
  • 1 Teaspoon vanilla bean paste BUY
  • 200 Grams milk
  • 1 Tablespoon flavourless gelatin dissolved in 50 grams of warm water
  • 250 Grams marscapone
  • 100 Grams passionfruit pulp, fresh or thawed. Plus a little more for garnish
  • 200 Grams strawberries, halved, cleaned and hulled
  • A bottle of bubbles of choice. You won't need it all, but leftover bubbles isn't a bad thing!



Place sugar, yolks, vanilla and milk into the Thermomix bowl and cook 8 min/80/speed 4.


Sprinkle the gelatine into a small bowl of the warm water, stir to combine then add to the Thermomix bowl. Combine 20 sec/speed 4.


Add the marscapone and passionfruit pulp and combine 10 sec/Reverse/speed 3 Finish combining with spatula.


Pour into 5 glasses and place in the fridge for a few hours, until set.


Top with some more passionfruit pulp and fresh strawberries.


When serving, pour bubbles on top.

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