Creations of great chefs



  • Difficulty medium
  • Preparation 2 hours
  • Tipology Dessert
  • Portions 6 people


  • For the passion fruit centre:
  • 200 g of Mango puree
  • 50 g of Passion fruit puree
  • 50 g of Sugar
  • 3 g of Pectin NH
  • 2 g gelatin leaves
  • For the Mousse:
  • 500 g of Mango puree
  • 10 g gelatin leaves
  • 400 g of heavy cream
  • 60 g of caster sugar


Photo and recipe have the only purpose of presenting the product(*).

Make the passion fruit gel first, by melting the purees at 60 degrees.

Add the sugar mixed with pectin and bring to a boil.

Then add the gelatin leaves that have been hydrated with 10 g of water.

Pour everything into 50 g silicone spheres.

Prepare the mousse by melting the puree at 35 degrees, add the gelatin leaves that have been hydrated with 50 g of water.

Finally, add the semi-whipped cream with the sugar, pour into sphere moulds and insert the gel.

Chill for about 1 hour.

Use any icing you’d like, any colour, and decorate with silver leaf.