Passion fruit, cherry and amaretti


(For 4 portions)

Passion fruit mousse:

  • 6 passion fruits
  • 4 egg yolks
  • 225ml double cream
  • 3 tbsp water
  • 100gr caster sugar
  • 3 small gelatine leaves

Cherry jelly and finishing touch:

  • ¼ punnet Adji Cress
  • ½ punnet Atsina Cress
  • 1 small tin of pitted cherries in juice
  • 2 small gelatine leaves
  • 1 passion fruit
  • 4 amaretti biscuits


Passion fruit mousse:

  • Soak the gelatine leaves in cold clear water. 
  • Cut the passion fruits in half and place the flesh of the fruits into a fine sieve. 
  • Press the flesh down with the back of a spoon to squeeze the juice out. 
  • Discard the seeds. 
  • Using a mixing bowl, whisk together the sugar and the egg yolk until you reach a pale and semi thick consistency. 
  • Pour the egg mix into a saucepan with the water and the passion fruit juice. 
  • Bring to simmer, gently whisking constantly until boiling. 
  • Squeeze out the water from the gelatine leaves and whisk them into the egg and passion fruit mix. 
  • Once cooked, pour the mix into a mixing bowl and let cool for 15 to 20 minutes. 
  • Once cool but not cold, whip the double cream and fold gently into the passion fruit mix. 
  • Pipe the passion fruit mousse at the bottom of each glass and reserve in the cooler until set. 

Cherry jelly and finishing touch:

  • Cut and deseed the passion fruit. 
  • Soak the gelatine leaves in cold water. 
  • Drain the small tin of cherries into a fine sieve. 
  • Keep 250ml of cherry juice and cut 125 of cherries in half. 
  • Bring the 250ml of juice to simmer, squeeze out the water from the gelatine and whisk them in the simmering juice. 
  • Transfer into a mixing bowl and let cool down. 
  • Take out the passion fruit mousse from the cooler and arrange the half cherries face down on top of the mousse in the glass. 
  • Pour the cool cherry juice gently on top of the mousse and put back in the cooler until set. 
  • Place the amaretti biscuit at the middle of each glass with one spoon of passion fruit on top. 
  • Finish with the Adji Cress and Atsina Cress and serve. 

Recipe: Franck Pontais

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