Feijoa Mousse with Ginger Crumb

Feijoa Mousse with Ginger Crumb


  • 1/2 cup sugar
  • 1/4 cup water
  • 3 tsp gelatine powder
  • bag full of feijoas around 12
  • approx 500ml cream

Ginger Crumb

  • 1/2 cup full cream milk powder
  • 1/4 cup plain flour
  • 2 Tbs ginger syrup use Hakonoa if you can get it!
  • 2 Tbs melted butter


  1. Place the sugar and water into a small saucepan and heat at a low temperature.
  2. Allow to simmer until the sugar is dissolved.  Turn off the heat.
  3. Pour a small amount of the sugar syrup into a small bowl and sprinkle with the gelatine.
  4. Whisk with a fork until starting to dissolve.
  5. Pour the mixture back into the saucepan and whisk briskly with a whisk until the gelatine is fully dissolved.
  6. Halve the feijoas and remove the pulp.  Add into the sugar syrup mixture and using a stick blender, puree the pulp and sugar syrup until you are left with a completely smooth mixture.
  7. Meantime, whip the cream until it just starts to form soft peaks.
  8. Carefully fold the cream into the feijoa mixture to form a lovely soft mousse.
  9. Pour the mixture into a large zip lock bag.
  10. Snip off the end of the bag and pipe the mixture into glasses.
  11. Cover with cling film and pop into the fridge to fully set.

Ginger Crumb

  1. Mix the ingredients together - they will form little clumps
  2. Pop into an oven heated to 160C and cook for around 20 minutes until lightly golden.
  3. Allow to cool

Recipe Notes

If you pipe the mixture into the glasses rather than using a spoon then you will keep the edges and rims of the glasses clean.


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