OK... can't find any fresh passionfruit? :unsure:

[JamericanDiva]

I decided to make a passionfruit mousse for the wedding cake that I am doing, but couldn't find any fresh passionfruit. I think that maybe I'll buy pre-packaged puree. Where do you guys get yours from? Do you think this mousse would be better with a white cake or yellow cake. I have free reign to do whatever I want with this cake. It's due on August 7th. Right now I am working on gumpaste flowers, but want to get the flavor and stuff worked out for a test run. I was thinking about trying the coconut cake as you suggested, but I don't have recipe that I've tried that was for a large quantity. I am doing a 6", 8", 10" and 14". It'll be covered in rolled fondant. Help anyone! Thanks!

P.S. I should add that I'm in NYC.

Edited July 21, 2005 by JamericanDiva (log)

[chiantiglace]

perfect puree

[JamericanDiva]

Thanks so much, chiantiglace! Just to be sure, I can add these to my buttercreams or make mousse with them, right? I am excited!!!

[chiantiglace]

making mousse should be fine, probably going to need to use gelatin im sure. Can use it for buttercream if made properly.

[JamericanDiva]

Yeah, the mousse recipe I have calls for the gelatin. Actually, I should probably prepare a curd from the puree and then add that to the buttercream. Thanks so much. I noticed that you can only refreeze once. I guess I better make 1 oz frozen cubes with whatever is left over so I don't let it go to waste... especially at $22.50 for 30oz bottle....

[judiu]

Since you're in NYC, go to a decent Hispanic grocer and look in the freezer case for Goya brand. Here in Florida the Publix stores all carry it, and it's fairly cheap; about $3 for a maybe 12 oz pkg. Hope this helps!

[JamericanDiva]

Jidiu... I was just putting together my order with Perfect Puree when I sighted your reply. Thanks so much! I will still keep Perfect Puree in mind as they have so many flavors, but I am not too far from Spanish Harlem, so I may just go ahead and venture up there and see what they have. Just to confirm... is this what it looks like? Just being sure as it's labelled "fruit pulp". Goya Fruit Pulp

P.S. Looks like I'm going to really have to look for the Goya now... shipping was $30 for the Perfect Puree. With me ordering 3 purees, that took my order to a couple dollars short $100. I'm on a mission now....

Edited July 21, 2005 by JamericanDiva (log)

[chiantiglace]

yea, I always thought pulp was a european way of saying puree, but i geuss it can go south american too.

[judiu]

Jidiu... I was just putting together my order with Perfect Puree when I sighted your reply. Thanks so much! I will still keep Perfect Puree in mind as they have so many flavors, but I am not too far from Spanish Harlem, so I may just go ahead and venture up there and see what they have. Just to confirm... is this what it looks like? Just being sure as it's labelled "fruit pulp". Goya Fruit Pulp

P.S. Looks like I'm going to really have to look for the Goya now... shipping was $30 for the Perfect Puree. With me ordering 3 purees, that took my order to a couple dollars short $100.  I'm on a mission now....

←

That's the stuff! You might need to run it thru a blender and a sieve, but it IS accessible.

[JamericanDiva]

Jidiu... I was just putting together my order with Perfect Puree when I sighted your reply. Thanks so much! I will still keep Perfect Puree in mind as they have so many flavors, but I am not too far from Spanish Harlem, so I may just go ahead and venture up there and see what they have. Just to confirm... is this what it looks like? Just being sure as it's labelled "fruit pulp". Goya Fruit Pulp

P.S. Looks like I'm going to really have to look for the Goya now... shipping was $30 for the Perfect Puree. With me ordering 3 purees, that took my order to a couple dollars short $100.  I'm on a mission now....

←

That's the stuff! You might need to run it thru a blender and a sieve, but it IS accessible.

←

Thank you very much....

[judiu]

Jidiu... I was just putting together my order with Perfect Puree when I sighted your reply. Thanks so much! I will still keep Perfect Puree in mind as they have so many flavors, but I am not too far from Spanish Harlem, so I may just go ahead and venture up there and see what they have. Just to confirm... is this what it looks like? Just being sure as it's labelled "fruit pulp". Goya Fruit Pulp

P.S. Looks like I'm going to really have to look for the Goya now... shipping was $30 for the Perfect Puree. With me ordering 3 purees, that took my order to a couple dollars short $100.  I'm on a mission now....

←

That's the stuff! You might need to run it thru a blender and a sieve, but it IS accessible.

←

Thank you very much....

←

Just a random act of senseless kindness, my dear!

[Kris]

I've had those Goya fruit pulps before and they're very good. I've had the mango and papaya. I don't see the mango on the website so I wonder if they still sell it...I haven't had them in several years.

[JamericanDiva]

I've had those Goya fruit pulps before and they're very good.  I've had the mango and papaya.  I don't see the mango on the website so I wonder if they still sell it...I haven't had them in several years.

←

See, you all in my head, Kris! I was like... "Hmmm... it would be nice to experiement with a mango mousse filling...." I'll be on the look out!

[JamericanDiva]

Jidiu... I was just putting together my order with Perfect Puree when I sighted your reply. Thanks so much! I will still keep Perfect Puree in mind as they have so many flavors, but I am not too far from Spanish Harlem, so I may just go ahead and venture up there and see what they have. Just to confirm... is this what it looks like? Just being sure as it's labelled "fruit pulp". Goya Fruit Pulp

P.S. Looks like I'm going to really have to look for the Goya now... shipping was $30 for the Perfect Puree. With me ordering 3 purees, that took my order to a couple dollars short $100.  I'm on a mission now....

←

That's the stuff! You might need to run it thru a blender and a sieve, but it IS accessible.

←

Thank you very much....

←

Just a random act of senseless kindness, my dear!

←

Today I was in Harlem and decided to check out a supermarket... wouldn't you know I found it not only in passion fruit, but a variety of other flavors. I paid $1.99 for each pack of the passionfruit and $1.39 for each of the mango. I told my husband, "I gotta kiss that Judiu!!!" Thanks a bunch! I encourage and applaud your "random act of senseless kindness!" Thanks chiantiglace for your suggestion as well.

Edited July 24, 2005 by JamericanDiva (log)

[McDuff]

I was asking the produce guy at the earthy crunchy groceria where I work why we didn't have passion fruit and he said they're $2.50 apiece for him to buy.

[JamericanDiva]

I was asking the produce guy at the earthy crunchy groceria where I work why we didn't have passion fruit and he said they're $2.50 apiece for him to buy.

←

I can only imagine what he'd have to sell them for....

[Kris]

I'm glad to hear that mango pulp is still around...is it the Goya brand?

They're also good in homemade smoothies and mango lassi (an Indian yogurt drink). :)

[Kris]

P.S. Would you mind sharing the recipe for passionfruit mousse? That sounds like an interesting cake filling I'd like to try.

[JamericanDiva]

Hey Kris! Sorry I didn't get back to you sooner. I was out of town and didn't have the recipe on me. Anyhow, I've never made it, but an overwhelming response has to a previous wedding cake thread let me know that there were a lot of people that enjoyed this. I have never made it and will be testing it out myself. My recipe comes from a professional pastry chef textbook. To make a batch yielding 10 cups of filling, you will require the following ingredients

2 1/2 tbsp (23g) unflavored gelatin

2 cups (480ml) papaya juice or other tropical fruit juice

1 lb (455g) passionfruit (about 18 medium sized)

3/4 quart (1/4 L or 220 ml) Swiss Meringue

2 1/2 cups (600 ml) heavy cream

1 cup (240ml) unflavored yogurt

I don't know if anyone has an easier recipe, if so, I wouldn't mind trying it. I figured that I couldn't go wrong with the professional pastry chef textbook.

The gelatin goes into a 1/2 cup of the juice to soften.

Use pulp and seeds of passionfruit to get 3/4 cup. To this add the remaining juice (1 1/2cups) and bring to full boil, then strain to remove seeds.

Add gelatin mixture to hot mixture.

Whip heavy cream to soft peaks... fold into yogurt....fold this mixture into meringue mixture. Take a small amount of gelatin mixture and add to cream mixture. Dump this mixture into balance of cream mixture, mixing rapidly. Mousse isn't to be made until ready to use in cake, but you may let it cool and thicken before use if you'd like.

That was my wording of what's in the textbook. Maybe some pros can give us something easier....

Edited July 28, 2005 by JamericanDiva (log)

[JamericanDiva]

I'm glad to hear that mango pulp is still around...is it the Goya brand? 

They're also good in homemade smoothies and mango lassi (an Indian yogurt drink).

←

Yup! It's the Goya brand. I've had mango lassi at an Indian restaurant before. It was quite good....

[JamericanDiva]

Hey Kris! Sorry I didn't get back to you sooner. I was out of town and didn't have the recipe on me. Anyhow, I've never made it, but an overwhelming response has to a previous wedding cake thread let me know that there were a lot of people that enjoyed this. I have never made it and will be testing it out myself. My recipe comes from a professional pastry chef textbook. To make a batch yielding 10 cups of filling, you will require the following ingredients

2 1/2 tbsp (23g) unflavored gelatin

2 cups (480ml) papaya juice or other tropical fruit juice

1 lb (455g) passionfruit (about 18 medium sized)

3/4 quart (220 ml) Swiss Meringue

2 1/2 cups (600 ml) heavy cream

1 cup (240ml) unflavored yogurt

I don't know if anyone has an easier recipe, if so, I wouldn't mind trying it. I figured that I couldn't go wrong with the professional pastry chef textbook.

The gelatin goes into a 1/2 cup of the juice to soften.

Use pulp and seeds of passionfruit to get 3/4 cup. To this add the remaining juice (1 1/2cups) and bring to full boil, then strain to remove seeds.

Add gelatin mixture to hot mixture.

Whip heavy cream to soft peaks... fold into yogurt....fold this mixture into meringue mixture. Take a small amount of gelatin mixture and add to cream mixture. Dump this mixture into balance of cream mixture, mixing rapidly. Mousse isn't to be made until ready to use in cake, but you may let it cool and thicken before use if you'd like.

That was my wording of what's in the textbook. Maybe some pros can give us something easier....

←

Edited August 1, 2005 by JamericanDiva (log)

[Kris]

Thanks for posting!

[JamericanDiva]

No problem! Just so you know, I tested out this recipe as I plan on using it for this weekend's wedding cake. It was a success and was quite delicious!!!!