Prep 20 mins
Cook 2 hrs
This recipe was emailed to me by the Executive Chef Aaron Wright of the Canlis Restaurant in Seattle, Washington. After having this in the restaurant I just had to know how to re-create it for myself--so decadent and wonderful! This will take a little bit of time, but mostly because you need time for the mousse to chill, and for the toffee to cool.
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
- 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!