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Miguel Maestre

Passionfruit And Yoghurt Mousse


Ingredients

  • Natural yoghurt (375 g)
  • 50 ml cream
  • 50 g of sugar
  • 4 passionfruit
  • Squeeze of lime juice
  • 1 syphon (1/2 litre capacity)

Method

  1. Combine the yoghurt, cream, sugar and lime juice and whisk until smooth. Pour the mixture into a syphon charged with gas and put in the fridge for at least 30 minutes to 1 hour.
  2. Caramelise the inside of the passionfruit by heating them whole in a pan. When the skin begins to crack, take off the heat. Cut the passionfruit in half a scoop into the base of your serving glasses. Top with the chilled mousse from the syphon.
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