Jars of Goodness - Passionfruit and Raspberry Mousse

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An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

M A D E W I T H L O V E I N K E N Y A

Passionfruit and Raspberry Mousse

Preparation time: 30 minutes

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INGREDIENTS FOR THE SHORTBREAD

100gms Butter
50gms Caster Sugar
25gms Crystallised Ginger
1tsp Ground Ginger
175 gms Plain Flour

INGREDIENTS FOR THE MOUSSE

200mls Double Cream
100mls Greek Yoghurt
200gms Jars of Goodness Passionfruit Curd
200gms Raspberries
0.5tbsp Icing Sugar

METHOD

FOR THE SHORTBREAD

Heat over to 160. For the shortbread, butter a shallow cake or tart tin. Whisk butter and sugar together until well combined. Fold in gingers, pistachios, and a pinch of salt. Sift in flour. And knead to a soft dough. Tip into tin and press mixture into base in an even layer.
Bake for 25-30 mins until pale golden and dry looking. Cut into wedges and sprinkle with ½ tbso caster sugar.

FOR THE MOUSSE

For the mousse, whisk the double cream, curd and yoghurt in a bowl until soft peaks form. Spoon into serving glasses (Martini glasses or ramekins and chill)
Mash half the raspberries with icing sugar and a fork to make a coulis. Spoon over chilled mousse and top with whole raspberries. Serve alongside the shortbread.