Hi Chow people:
I'm trying to make a replica of a mango-passionfruit mousse cake I got from a local bakery and can't quite get the consistency of the mousse right. I've tried this recipe (http://www.epicurious.com/recipes/foo...) thus far and the mousse turned out too heavy - the whipped cream flavor overpowered the mango flavor. The restaurant version is smooth, firm, and rather light -I'm wondering if I should double the gelatin, cut back on the whipped cream, and add lime or lemon for tartness. i found passionfruit concentrate at a local Mexican mart but was unable to find fresh ones.
This is my first attempt at perfecting a fruit mousse cake. Any suggestions for general mousse-making principles? I'd like to adapt one recipe to whatever fruit is in season in the future.