Comments on my-halflife: a food photo blog: Passion Fruit Mousse

Passion Fruit is a great favourite of mine too. ...

2012-02-22T15:32:16.720+05:30

Passion Fruit is a great favourite of mine too. Interesting recipe - thank you!

I truly like to reading your post. Thank you so mu...

2011-02-24T14:04:40.600+05:30

I truly like to reading your post. Thank you so much for taking the time to share such a nice information. I'll definitely add this great post in my article section.

thank you Sandra, Robert and Nidhya for the lovely...

2010-10-02T12:40:13.412+05:30

thank you Sandra, Robert and Nidhya for the lovely comments

wow! mousse looks totally wonderful..love the pass...

2010-10-02T04:22:34.598+05:30

wow! mousse looks totally wonderful..love the passion fruit. You made me thirsty.

Love your photography, happy following you.
http://aaha-oho.blogspot.com/

Hi..!! Thank you for the recipe.. Its looking soo ...

2010-08-24T12:51:30.248+05:30

Hi..!!
Thank you for the recipe..
Its looking soo yummy..
Perfect Mousse..

Robert White……
Pakistani restaurants

Thank you! Hope yours turns out nice :)

2010-07-13T21:04:19.310+05:30

Thank you! Hope yours turns out nice :)

This looks completely gorgeous. Passion fruit is o...

2010-07-13T17:32:39.076+05:30

This looks completely gorgeous. Passion fruit is one of my favourite flavours, however virtually unobtainable here in Ireland. I'll have to wait until I go to SL later this summer!

Lovely blog, I'll be telling people about it.

Thanks so much for the vote of confidence Pradeep!...

2010-06-25T09:26:02.302+05:30

Thanks so much for the vote of confidence Pradeep!!

Angel: Look forward to your progress. i've nev...

2010-06-21T23:38:37.751+05:30

Angel: Look forward to your progress. i've never made cheesecakes, but i want to.

another important tip: you've got to keep every thing cold, (but not freezing) for the cream to whip stiff. The UHT must be a cold fridge until right before. The vessel you beat it in must be very cold also. I use a inexpensive thin plastic bowl (made in thailand, i think, which i got at Arpico). Before i start, i fill it with tap water, add ice cubes, and put in it in the freezer, for a bit. When you are ready to whip, take out the bowl, and empty it. But now the bowl is really cold. Add the cream, taken from the fridge, at once, and whip on high for 3 mins. As the peaks form, stop. Yes, it can go grainy on you, if you beat for too long. Redman, is easier to whip. its harder, much harder to over shoot. it makes, huge, soft, snowy peaks. But its sweet. :).

BTW: I am great fan of your blog, and i look forward, one day to seeing your best posts as a book!

Thanks so much for the info. and yes, I would love...

2010-06-21T22:41:30.313+05:30

Thanks so much for the info. and yes, I would love to read your cream comparison post when you have time to do it! Hmm, I guess I'll avoid the kothmale cream (have never tried it) and stick to anchor...

I may have whipped it too long because it turned all grainy (butter?), but this sorted itself out when I added the cream cheese. But the taste and texture of the cheesecake weren't what I expected. will let you know progress! :)

hey Angel! Thanks for stopping by and sharing your...

2010-06-20T12:39:59.682+05:30

hey Angel!
Thanks for stopping by and sharing your thoughts. I really need to do a full cream comparison post. I've never had any luck with kotmale, often the cream has separated in the container, when open it at home. But i should really study is further -- and also Nell farms cream, which i have not tested out.
But this what i do know:

Anchor UHT has two varieties. Culinary and Whipping. Of course, you need the second one for mousses, the first for sauces and patta cottas. (the second it is available in 250 ml packs for Rs. 160, in FC/Keels/Luaghs. The first in 1 liter packs. It has chemicals in it. Sighs. But it whips beautifully because of that. I use a low tech hand held electric beater you can get anywhere for less than Rs.2000. I beat 500ml on full, until the cream stiffens. It takes less than 3 mins. if you keep beating the cream, it will separate, and start turning into butter. Stop when its stiff. And it keeps in the fridge.

Other option is Redman,(at Keels) which also beats beautifully, but this is pre sweetened, and so your mousse may end up to sweet when infuse flavored sweet liquid like kithul or passion cordial.

Hope this helps.

I love the little touch of the hot cordial on top ...

2010-06-20T12:20:53.858+05:30

I love the little touch of the hot cordial on top garnished with a few seeds!

I'm a little worried about anchor UHT cream, because the first and only time I used it (in a cheesecake) it came out funny... maybe I was whipping it wrong. Someone said that fresh cream (e.g. kothmale) would work better... what do you think?