You can pour the mousse into individual dessert cups or eggcups for a cute presentation. Finger bananas are half size and more yellow but starchier than regular bananas. Passion fruit grows in Bermuda and tropical climates like Asia and New Zealand. My mom brought me home some passion flower perfume from a visit to Bermuda in 1964 when she went to see my aunt Greta who lived there for a bit. The flower almost looks like an exotic insect of purple and yellow.
- 1 1/4 cups passion fruit puree
- 1 1/4 cups orange juice
- 3/4 cup sugar
- Scant 1 tablespoon gelatin dissolved in 2 tablespoons water
- 3 cups heavy cream, whipped
- 2 finger bananas
- Coarse sugar
- 1 kiwi, peeled, cut in 1/2 and sliced
In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap.
To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.