Passionfruit Mousse

By Jade Kiggins

The Golden Ticket Winner Of World Food Championships Australia – Dessert Category

Jade Kiggins won the first place in the Dessert Championships Category at The World Food Championships Australia – Sydney in 2022! And, she was qualified to be in the final rounds of World Food Championships USA which is the world’s biggest food sports competition.

And, here’s her very special Passionfruit Mousse recipe!

Passionfruit Mousse


Grind of 1 lemon, diced

165 ml (⅓ cup) strained passionfruit pulp

2 x 5 g gelatine sheets
3 eggs, separated
110 g (½ cup) caster sugar

250 ml (1 cup) whipping cream


Freezing time: 3-4 hours or overnight

Place the diced lemon rind and passionfruit pulp in a small saucepan and bring to the boil over a medium heat. Meanwhile, soften the gelatine sheets in bowl of cold water. Remove from heat, squeeze excess water from gelatine, add and stir until dissolved.

Whisk the egg yolks and caster sugar together until pale and creamy. Fold the passionfruit mixture into the egg yolks.

Beat the egg whites until stiff. In a separate bowl, whip the cream until soft peaks form. Add a spoonful of cream and a spoonful of egg whites to the passionfruit base. Stir in until well combined; this will allow you to fold in the remaining egg whites and cream without losing their ‘air’.

Gently fold in the remaining egg whites and cream, Pipe into a ring mould and freeze refrigerate for 3–4 hours, until set. Use blow to flam around edges to unmould the mousse. Place on white chocolate crousillaint and leave for 1 hr in fridge to defrost to serving temperature.


100g white chocolate (melted)

40g desiccated coconut

10g vegetable oil

200g feuillantine


-Combine all ingredients in a bowl until mixed well.

-Line a baking tray with paper and spread the mixture until its flat.

– Chill for 10 mins.

-Use a round ring mould to cut out the croustilliant

-Place the white chocolate croustilliant under the mousse.



600g ripe baby pineapple

60g sugar

250ml water

50g coconut pulp

200g condensed milk

400g coconut cream

2Tsp dextrose


-In a saucepan combine pineapple, water and sugar, reduce the water till pineapple is caramelized. 

-Add coconut pulp, coconut cream, condensed milk, coconut water and bring to boil.

-add dextrose and remove from fire, blend till smooth. -Chill and transfer to ice cream machine