Passion Fruit Mousse With Macadamia Nut Toffee - cooking recipe

Ingredients

For the passionfruit mousse
1 3/4 cups passion fruit puree
3/4 cup orange juice (NO PULP)
2 teaspoons gelatin powder
3 cups heavy cream
1 1/4 cups sugar
For the MacNut toffee
1 1/2 cups sugar
1/2 cup water
1/4 cup honey
1/4 cup rum
2 cups macadamia nuts, toasted & chopped
4 ounces unsalted butter

Preparation

First prepare the mousse, as you will need to chill it for at least an hour before serving.
For the mousse:.
In a saucepan combine passionfruit puree, orange juice and gelatin.
Heat through until gelatin has been dissolved.
Remove from the heat and place in a bowl over and ice bath stirring constantly until the mixture starts to thicken.
While the mixture is cooling whip the heavy cream and sugar until stiff peaks form.
When the passionfruit has thickened add it to the whipped cream and mix throughly to combine.
Chill for at least an hour before serving.
For the mac nut toffee:.
In a heavy sauce pot combine all ingredients except the nuts.
Using a candy thermometer cook this mixture to 220 degrees.
Then add mac nuts and continue cooking until it reaches 300 degrees and immediately remove from the heat.
Pour on to a silpat lined half sheet pan. spread out evenly and allow to cool. When cool rough chop the toffee into small pieces.
The toffee can be stored in an airtight container for 4-5 days.
Before serving, lightly fold pieces of the macadamia toffee into the passionfruit mousse.
For an added touch, serve topped with whipped cream!