I have been looking for lilikois (Hawaiian for passion fruit) at the farmer markets and I haven't been able to find anything..finally, I found it in Chinatown!! Yipee...I was so happy that I searched high and low for recipes to use my lilikois. I decided finally that I wanted to make a lilikoi mousse cake. I couldn't find a recipe that I really liked so I combined a few.
I noticed that all the lilikoi mousse recipes uses lilikoi puree. So first, I needed to find out how to go from lilikois to lilikoi puree. I found the recipe for that at Within the corners of my kitchen. With that, I was able to use the lilikoi puree to make the lilikoi mousse and that recipe I found on Martha Stewart. The lilikoi mousse is so good, I can eat it just by itself...and I did!! As for the cake, I used my usual recipe for the chiffon cake. The result? A very yummy, very light cake for my friend's birthday! Here's the recipe.
I noticed that all the lilikoi mousse recipes uses lilikoi puree. So first, I needed to find out how to go from lilikois to lilikoi puree. I found the recipe for that at Within the corners of my kitchen. With that, I was able to use the lilikoi puree to make the lilikoi mousse and that recipe I found on Martha Stewart. The lilikoi mousse is so good, I can eat it just by itself...and I did!! As for the cake, I used my usual recipe for the chiffon cake. The result? A very yummy, very light cake for my friend's birthday! Here's the recipe.
Lilikoi puree
from Within the corners of my kitchen
4 lilikois
1/4 cup water
1. Rinse 4 medium sized passion fruits and cut in half
2. Put all the pulp in one container
3. blend the pulp with 1/4 cup water for 20 seconds
4. Strain the mixture to remove the seeds from the liguid and measure 3/4 cup for the mousse recipe.
2. Put all the pulp in one container
3. blend the pulp with 1/4 cup water for 20 seconds
4. Strain the mixture to remove the seeds from the liguid and measure 3/4 cup for the mousse recipe.
Lilikoi mousse
from Martha Stewart
3 large eggs
1/3 cup granulated sugar
1/3 cup passion-fruit puree
1 tablespoon unsalted butter
1/4 cup freshly squeezed orange juice
2 teaspoons powdered gelatin
1 cup heavy cream
1. Fill a medium bowl with ice water; set aside. In a small nonreactive saucepan, combine eggs, sugar, and passionfruit puree. Cook, stirring constantly, over medium-low heat until mixture thickens enough to coat the back of a spoon, about 3 minutes. Remove from heat, immediately add butter, and stir well to combine.
2. In a medium saucepan, combine the orange juice and 2 tablespoons cold water. Sprinkle gelatin over orange-juice mixture; let stand 5 minutes. Place over low heat until the gelatin is completely dissolved, about 2 minutes.
3. Pour passion-fruit mixture through a fine sieve or chinois into a non-reactive bowl. Stir in gelatin mixture. Place bowl over ice water; whisk constantly until the mixture has cooled.
4. In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk one-third of the whipped cream into the passion-fruit mixture. Then, in two additions, fold the lightened passion-fruit mixture into the remaining whipped cream. Transfer mixture to a pastry bag fitted with a number 3 plain round tip; set aside.
2. In a medium saucepan, combine the orange juice and 2 tablespoons cold water. Sprinkle gelatin over orange-juice mixture; let stand 5 minutes. Place over low heat until the gelatin is completely dissolved, about 2 minutes.
3. Pour passion-fruit mixture through a fine sieve or chinois into a non-reactive bowl. Stir in gelatin mixture. Place bowl over ice water; whisk constantly until the mixture has cooled.
4. In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk one-third of the whipped cream into the passion-fruit mixture. Then, in two additions, fold the lightened passion-fruit mixture into the remaining whipped cream. Transfer mixture to a pastry bag fitted with a number 3 plain round tip; set aside.
Chiffon Cake
4 eggs
80g caster sugar
60ml vegetable oil
1 tsp vanilla
3 tbsp milk
86g cake flour
2 tbsp cornstarch
1 tsp cream of tartar
1. Sift cake flour and cornstarch together.
2. Separate egg yolks and egg whites. Using a stand mixer or electric beaters. Beat the egg yolks. While beating the egg yolks, add 40g of caster sugar. Add sugar in one tbsp increments. Beat the egg yolks until it's light and fluffy and the color is a very pale yellow.
3. Once the egg yolks reach that state, mix in the oil, milk and the vanilla. Sift in the cake flour and cornstarch mixture. Gently fold in the flour mixture until just incorporated.
4. Preheat the oven to 350 degrees. Add cream of tartar to the egg whites and beat with an electric mixer or stand mixer. Once the egg whites are foamy, add the remaining 40g of sugar in 1 tbsp increments. Beat the egg whites until they reach soft peaks.
5. Gently fold 1/3 of the egg whites until just incorporated. Repeat with the remaining egg whites. Pour the cake mixture into a 8" cake pan. Hit pan gently against the counter to remove large bubbles. Bake for 25 minutes.
6. When the cake is finished baking, cool cake upside down in the pan. Once the cake is completely cooled, take the cake out of the pan and cut into thirds.
7. Spread the mousse between the cake layers and frost with whipped cream or the remaining lilikoi mousse.
2. Separate egg yolks and egg whites. Using a stand mixer or electric beaters. Beat the egg yolks. While beating the egg yolks, add 40g of caster sugar. Add sugar in one tbsp increments. Beat the egg yolks until it's light and fluffy and the color is a very pale yellow.
3. Once the egg yolks reach that state, mix in the oil, milk and the vanilla. Sift in the cake flour and cornstarch mixture. Gently fold in the flour mixture until just incorporated.
4. Preheat the oven to 350 degrees. Add cream of tartar to the egg whites and beat with an electric mixer or stand mixer. Once the egg whites are foamy, add the remaining 40g of sugar in 1 tbsp increments. Beat the egg whites until they reach soft peaks.
5. Gently fold 1/3 of the egg whites until just incorporated. Repeat with the remaining egg whites. Pour the cake mixture into a 8" cake pan. Hit pan gently against the counter to remove large bubbles. Bake for 25 minutes.
6. When the cake is finished baking, cool cake upside down in the pan. Once the cake is completely cooled, take the cake out of the pan and cut into thirds.
7. Spread the mousse between the cake layers and frost with whipped cream or the remaining lilikoi mousse.
7 comments:
Is yours frosted with the remaining mousse or with whipped cream?
HI Mar, I frosted my cake with whipped cream. If you do decide to use the lilikoi mousse, I would double the recipe. enjoy!
Thanks for linking to my blog. I'm glad my recipe helped. I'm used to making the lilikoi mousse with just sweetened condensed milk, heavy cream, and sometimes the unflavored gelatine. I should give Martha a try.
HI Damaris, thanks for visiting! I will try your version next time! I love lilikois!! =)
Why the orange juice? Would it overwhelm the lilikoi?
In my mind the OJ overwhelms the likikoi. I'll have to try this. You are very creative. So, will the edible spoon last until the last scoop of mousse?
The orange juice doesn't over power the lilikois at all. Some how it boosts the flavor and mellows the tartness of the lilikoi. Try it!! I think you'll like it!!
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