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PASSION FRUIT AND OLIVE OIL MOUSSE

100 g Passon fruit purée 1
100 g Olive oil
5 g Sosa Naturemul
150 g Passon fruit purée 2
100 g Sugar
15 g Sosa Albumin
6 g Sosa Instangel

Presentation Suggestion:
Sosa Freeze-Dried Passion Fruit in Halves
Sosa Cantonese Caramelized Cacao Nibs

Mix the purée 1 with the Albumin and the Instangel and blend.
Whip the mixture with the Kitchen Aid.
Aside, mix the purée 2 with the Naturemul and blend.
Add the oil bit by bit until obtaining a light mayonnaise texture.
Add the sugar to the meringue in three parts, the last one when it is almost fully whipped.
Mix ½ of the meringue with the mayonnaise with a whisk.
Add the second part of the meringue integrating carefully with the help of a silicone spatula.
Set the mixture in a pastry bag with a 2 cm tip and use.
Empty a Freeze-dried Passion Fruit Half and set the seeds aside.
Fill the shell with the mousse.
Garnish with the freeze-dried seeds and the Cantonese Nibs.

albumina