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Passionfruit And Yoghurt Mousse



  • 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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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Passionfruit And Yoghurt Mousse.


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