Unless you’ve been in hiding and avoided all media over the last couple of months (and if you have then I salute you and please can you advise me how this was made possible), you’ll be aware of the Olympics taking place in Rio at the mo. I thought you might like a little taste of Rio in your own kitchen and so have a couple of recipes up my sleeve including this passion fruit mousse.
It’s a little bit tangy from the passion fruit and yet also super sweet from the condensed milk. This is not like the mousse from last week (gosh, I really am on a mousse binge at the moment), oh no, this cannot be eaten in huge quantities. It’s more of a shot glass mousse. It’s a lovely combination, I urge you to try this passion fruit mousse and perhaps watch something Olympic on the television whilst enjoying it.
I have a little story to tell you about the weekend. Actually, story is an overclaim. Anyway, I was at the Sandringham Food and Drink Festival last weekend which was lovely and sunny. And I was doing a few food demos, as you do. Behind the scenes (there is no ‘green room’ – food festivals are not glam in any way), I was making up some scone dough for my Blue Peter ‘here’s one I made earlier’ moment and in walked John Torode and his girlfriend Lisa Faulkner. Now I have met Lisa before and she is very lovely and friendly and huggy. I had never met John. For some reason (I don’t know why) I just carried on doing what I was doing, like I was too cool (or rather too star struck) to speak to him. I rubbed my butter into my flour as if it were THE most engrossing thing in the world. Ever. Like I hadn’t noticed John Torode was standing two metres from me.
A couple of minutes passed and then John came over.
‘Hello Holly’ he bellowed
‘Hi John’ I squeaked
‘What are you making for us today?’ he enquired
‘A few scones with a really good rise, a lemon tart with lessons on how to make sure your pastry case doesn’t shrink in the oven. Oh and I’ve already made an apple crumble cake and some Eton mess cupcakes. Easy stuff, but tasty.’ I replied
‘I love a good scone’ he told me
‘So do I’ I replied, in an unnecessary way
And that was my introduction to John Torode. It took me about half an hour before I realised that I’d had a very small insight into what it might be like to cook for him on Masterchef. I had the ‘what are you making’ chat and I survived it. Admittedly I didn’t have to put up with Gregg standing next to him eyeballing me. He was busy on his honeymoon you see. No cameras either.
Anyway, I said it wasn’t much of a story. Back to the passion fruit mousse. Aldi made a little video of me making this recipe. You can see it here:
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
One year ago: Fruity tiffin, Quiche in a mug, Black and blue muffins and Tropical breakfast bars
Two years ago: Salmon and asparagus quiche, Rosemary chicken Dijon stew, Lemon, blueberry and white chocolate cupcakes, Apple, ginger and maple syrup cake and my Grandma’s Cornish ginger fairings from my book
Three years ago: Oaty peanut butter cookies, Stuffed picnic loaf and Melting meringue kisses
Four years ago: Halloumi, bean and asparagus salad, Lemon & coriander turkey burgers and Birthday cake for a princess of prince
Five years ago: Honeyed apples in sweet almond pastry, Lemon cupcakes and Rye bread
Six years ago: Salmon and sweet potato fishcakes, Victoria sponge cake and Carrot fritters
Prep Time: 10 minutes
Yield: 6 shots
- 4 passion fruit
- 1 tbsp castor sugar
- 200g (half a tin) condensed milk
- 125mls double cream
Cut all four passion fruit in half and scoop out the seeds and juice. Strain through a sieve, pushing with a spoon to release all the juice and flavour. Discard the seeds in the sieve (or use in a fruit salad). Stir the sugar and condensed milk into the passion fruit. Whisk the cream to stiff peaks. Add the passion fruit mixture and gently whisk until smooth. Spoon into shot glasses and chill for at least an hour before serving.
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Holly Bell 