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Desserts
Strawberry-Passion Fruit Mousse Filling for Mochi
An exquisite two-component filling for homemade mochi, combining the vibrant tropical tartness of passion fruit with a delicate strawberry ganache.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix the sugar with the pectin.
2
Pour the purée into a saucepan and warm for about a minute.
3
Rain in the sugar and pectin mixture while stirring constantly.
4
Bring to a boil, cook for about 30 seconds, pour into molds, cool to room temperature, and freeze.
5
Heat the cream with the glucose syrup to 80 °C.
6
Pour over the chocolate, blend until smooth, pour into a shallow container, and chill in the refrigerator for at least 6 hours.
7
After setting, whip at medium speed with a mixer to soft peaks for about 2 minutes, transfer to a pastry bag, and pipe into molds.
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