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Exotic fruit cheese cake mousse

With MEGGLE Creme Patisserie Sweetened

Ingredients

500 gMEGGLE Creme
Patisserie Sweetened
500 gPure exotic fruit
5 pcsGelatine leafs (equal to approx. 10 grams of powder gelatine)
50 gBrown sugar

Preparation

Step 1

  • Heat up the exotic fruit puree until warm, season with sugar and heat a little more to dissolve the sugar. 
  • Soak the gelatine in warm water until soft, squeeze out the excess water and add it to the puree.

Step 2

  • Mix well until dissolved.
  • Whisk MEGGLE Creme Patisserie Sweetened until soft and blend in the puree mixture in at least three portions until well combined. (Tip: if you put the liquid puree mixture in the Creme at once, it won´t get smooth and will leave loupes in the mass).

Step 3

  • Pour the final mouse into the cups or cheesecake base and leave it to set in the fridge for at least 6 hours.