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Passionfruit Orange Tropical Domes

A refreshing tropical dessert featuring layers of passionfruit orange center, creamy mousse, and a glossy mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Tropical Mousse:
  • 1 cup heavy whipping cream
  • 1/2 cup passionfruit purée
  • 1/3 cup fresh orange juice
  • 6 oz (170 g) white chocolate, finely chopped
  • 1 tsp orange zest
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Passionfruit Orange Center:
  • 1/2 cup passionfruit purée
  • 1/4 cup fresh orange juice
  • 2 tbsp granulated sugar
  • 1 tsp orange zest
  • 1 tsp cornstarch
  • 1 tbsp water
  • For the Mirror Glaze:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 6 oz (170 g) white chocolate, finely chopped
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • Orange and yellow gel food coloring
  • For Garnish (optional):
  • Fresh passionfruit pulp
  • Candied orange peel
  • White chocolate curls

Instructions

  1. 1. Bloom 2 tsp of gelatin in 3 tbsp cold water for 5 minutes.
  2. 2. In a small saucepan, combine the passionfruit purée, orange juice, sugar, and orange zest. Stir the cornstarch with 1 tbsp water and add to the mixture. Cook until thickened, then cool completely.
  3. 3. Heat the passionfruit purée and orange juice for the mousse until just steaming. Stir in the bloomed gelatin until dissolved.
  4. 4. Pour the warm mixture over the white chocolate and stir until smooth. Mix in the orange zest and allow to cool slightly.
  5. 5. Whip the heavy cream to soft peaks and gently fold it into the tropical mixture.
  6. 6. Fill silicone dome molds halfway with the mousse, add a spoonful of the passionfruit orange center, then cover with more mousse. Freeze for at least 6 hours or until firm.
  7. 7. Bloom the remaining gelatin in the cold water for the mirror glaze.
  8. 8. Heat the water, sugar, and condensed milk until the sugar dissolves. Remove from the heat and stir in the bloomed gelatin.
  9. 9. Pour the hot mixture over the white chocolate and stir until smooth. Tint with orange and yellow gel food coloring, then cool the glaze to about 90°F (32°C).
  10. 10. Unmold the frozen domes and place them on a wire rack over a tray.
  11. 11. Pour the mirror glaze evenly over each dome, allowing the excess to drip away.
  12. 12. Garnish with fresh passionfruit pulp, candied orange peel, and white chocolate curls. Refrigerate for 20 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 340
  • Sugar: 25 g
  • Fat: 24 g
  • Carbohydrates: 29 g
  • Protein: 4 g