Ingredients For the crumble*
50 g unsalted butter cold and diced
A pack of 30 Jomar passion fruit cookies
30 g granulated sugar
¼ tsp salt
For the topping
400 g passion fruit pulp
100 g white sugar
For the mousse
Passion fruit sauce (from the same pulp detailed above)
220 g cream cheese at room temperature
200 g fresh cold cream cheese, fresh from the refrigerator
4 tbsp powdered sugar / powdered sugar / icing sugar / powdered sugar
Step-by-Step
For the crumble
Put all the ingredients in a bowl and mix. Use your hands to pinch the butter with the dry ingredients until there are no visible chunks of butter. Alternatively, you can do the same in a food processor.
Spread the crumble on a baking sheet lined with parchment paper and bake at 180 ° C / 350 ° F for 10-15 minutes or until golden.
Let it cool completely and undo it. Reserve it.
For the topping
Cook the pulp and sugar over medium-high heat until only half the original volume remains.
Divide the result in two: one part remains intact and will be the mousse sauce. Strain the other half and the mousse itself goes on.
Let them cool completely before using them.
For the mousse
Beat the cream cheese with the strained passion fruit sauce. Do it until very smooth and without lumps. If you have a stand mixer, remember to stop every so often to scrape the edges and base with a spatula.
Remove the mixture and change the bowl or wash it to beat the cream. Beat the cream with the sugar until it is super foamy and firm, but a little less than what you would do to decorate a cake.
Add half of the whipped cream to the cream cheese and passion fruit mixture and stir in with enveloping movements. Repeat the same with the other half of the cream
To assemble the mousse, you can do it in individual cups. For large glasses it is better to double the recipe. Put some crumble on the base followed by mousse and finish with the sauce.