Passion Fruit Mousse

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Heavy Cream
Passion Fruit Puree10% sugar
Egg Yolks
Granulated Sugar
Scaled ingredient total1,545 g

Prep Method 6

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.Whip the cream to soft peaks and set aside.
  3. 3.Warm ⅓ of the puree and melt the bloomed and drained gelatin into it. Whisk that warm mixture back into the rest of the puree. Cool to about 65°F (18°C), or until slightly thickened.
  4. 4.Make a pâte à bombe with the sugar and egg yolks; whip until tepid.
  5. 5.Fold ½ of the puree into the pâte à bombe. Fold the other ½ into the whipped cream.
  6. 6.Fold the two mixtures together.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
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Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$2.6125
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Passion Fruit PureeThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.2539
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Total Yield1,545 g
Total Cost$2.8663
Cost Per G:$0.0019

Partial estimate; unpriced ingredients are excluded. 44% of ingredient weight is priced.

4 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Passion Fruit Puree: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 6 connected
✓Heavy CreamCream, heavy500 g›!Passion Fruit PureeAdd nutritional data500 g›✓Egg YolksEgg, yolk, raw, fresh250 g›✓Granulated SugarSugars, granulated175 g›!WaterAdd nutritional data100 g›!Gelatin SheetsAdd nutritional data20 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories200

% Daily Value*

Total Fat 16g
20%
Saturated Fat 8g
41%
Cholesterol 210mg
69%
Sodium 15mg
1%
Total Carbohydrate 13g
5%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 3g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 60% mapped. Scaled batch: 3159 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details