Passionfruit and Papaya Mousse

Passionfruit and Papaya Mousse is a tasty dessert. The sweet, smooth papaya, the tang of the passionfruit and grapefruit provide an unusual combination of flavours. To preserve the smooth texture silken tofu is the base. Alternatively thick ricotta cheese could be used; blend it to create a similar texture.

This dessert is very simple to prepare and can be made in advance. For a little more sweetness, serve it with coconut shortbread or a biscotti.

Ingredients

Preparation: 15 mins Cook: 5 mins Serve: 2

1/2 cup grapefruit juice (or juice of 1 grapefruit)

1 tbsp gelatine or agar*

1 passionfruit

1/2 papaya

150 gm (1/2 cup or 1/2 small pack) silken tofu

1 tbsp maple syrup, or alternative syrup

1/2 lime, juiced

Method

POUR grapefruit juice into a small saucepan. (Do not heat when using gelatine.)

SPRINKLE the gelatine/agar on top of the juice.

HEAT gently until the agar dissolves, approximately 5 minutes. (The gelatine should not be heated, it will naturally disolve.)

SCOOP the seeds from the papaya and remove the skin.

PUREE the papaya flesh and tofu using a hand mixer.

ADD lime juice and maple syrup. (Taste and add more lime juice if the flavour needs enhancing.)

COMBINE the passionfruit with 2 tbsp of the grapefruit and gelatine/agar mix.

ADD remaining grapefruit and agar mix to the papaya and tofu.

SPOON papaya mix into the serving ramekins or glasses.

TOP with the passionfruit mix, when the papaya mix has become firm so layers are created.

CHILL before serving.

Serve

Serve chilled; include a biscotti or shortbread for texture and sweetness.

Notes

* Use Agar for Vegan recipe.