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Trial with Mousseline
Posted: 15 April 2009 01:19 PM   [ Ignore ]   [ # 16 ]
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I am confused, are you guys saying that you just add passionfruit JUICE to mousseline??

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Posted: 15 April 2009 01:21 PM   [ Ignore ]   [ # 17 ]
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The temperature range for the sugar syrup is 235 to 252 if anyone is interested in exact numbers. This was posted on another thread (don’t remember which one).

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Posted: 15 April 2009 01:23 PM   [ Ignore ]   [ # 18 ]
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skiweaver9 - 15 April 2009 04:19 PM

I am confused, are you guys saying that you just add passionfruit JUICE to mousseline??

Yes, passionfruit juice. You have to reduce it though so it gets thicker. I usually buy the concentrated one and add it to my mousseline. I rarely ever make the curd.

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Posted: 15 April 2009 01:25 PM   [ Ignore ]   [ # 19 ]
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so you take a can of concentrated passion fruit juice, heat it up for how long (?) then add it to mousseline???

what do you put pasionfruit mousseline on??

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Posted: 15 April 2009 01:25 PM   [ Ignore ]   [ # 20 ]
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One more thing…..buy the pure juice not the kind that’s mixed with other juices. The concentrated one I buy is from France (it’s available in Toronto). It’s pure passionfruit juice.

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Posted: 15 April 2009 01:26 PM   [ Ignore ]   [ # 21 ]
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skiweaver9 - 15 April 2009 04:25 PM

what do you put pasionfruit mousseline on??

I used it on Genoise Classic for one of my brother’s wedding cakes.

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Posted: 15 April 2009 01:27 PM   [ Ignore ]   [ # 22 ]
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Hmm i wonder if they sell that around here…

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Posted: 15 April 2009 01:30 PM   [ Ignore ]   [ # 23 ]
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If you can do this with passionfruit juice, can’t you do it with any type of concentrated juice?? Grape…apple…cranberry….???

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Posted: 15 April 2009 01:35 PM   [ Ignore ]   [ # 24 ]
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Rozanne is correct - when you boil the juice it thickens up, as moisture evaporates from it.  Keep it boiling until the weight reduces by half.  Ski, this is what I did:

I weighed a pan empty and noted down the weight - 1250g. 
Added whatever passion fruit juice I had and weighed again - 1495g.  I think I had juice from about 16 PF.
Difference is 1495 - 1250 = 245g of juice. 
To reduce to 50% weight divide 245 by 2 = 120g approx
Add to the weight of the pot 1250 + 120 = 1370g
Boil away weighing every few minutes until the pot with the puree weighs 1370g
Voila - 120g passion fruit puree!

I do the same with raspberry juice to make puree.
Annie

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Posted: 15 April 2009 01:40 PM   [ Ignore ]   [ # 25 ]
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Gosh, we are all answering at the same time.  Ski, I only use fresh fruit so make all my own juices and purees - but you can do it with purchased juices too.  I’m not sure if lemon juice would work - I tend to make curd as a lot of the flavour is in the zest.

And you can use it for a multitude of applications from frosting almost any of Rose’s cakes to piping on top of cupcakes to filling for cookies to putting on top of dessert in place of ice cream…etc.  It’s so yummy.
Annie

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Posted: 15 April 2009 01:43 PM   [ Ignore ]   [ # 26 ]
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wow, again, i can’t wait to try it!!!!!

I dont think i would care for grape mousseline myself lol…but you know.

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Posted: 15 April 2009 02:18 PM   [ Ignore ]   [ # 27 ]
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This is what I use. It’s actually a frozen puree.

http://www.amazon.com/Boiron-Passionfruit-Puree-trays-package/dp/B000M97XXG

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Posted: 15 April 2009 06:06 PM   [ Ignore ]   [ # 28 ]
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skiweaver9 - 15 April 2009 04:43 PM

wow, again, i can’t wait to try it!!!!!

I dont think i would care for grape mousseline myself lol…but you know.

Me neither… ick.

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Posted: 15 April 2009 07:31 PM   [ Ignore ]   [ # 29 ]
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but what about pomegranite mousseline?? that might be good…

do you think this can work with concentrated orange juice as well??

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Posted: 09 July 2012 11:51 AM   [ Ignore ]   [ # 30 ]
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just want to bump this thread up…. im planning on making a passionfruit mousseline and i was researching on the forum and came up with this thread the concept of using the pasisonfruit juice is very intriguing - mainly because i usully have a 10 month old and time is of the essence =)  I too have Boiron passionfruit puree would this work ? Should i try reducing that to concentrate the flavour further or just use it in the ratio we use raspberry or strawberry puree ? Thanks in advance!!

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