Cream cheese mousse with passion fruit cream

 My friend came to stay with me last weekend, and you can doubt ^^ what we did, haha.
We baked a lot and had a good time, I love to have someone baking with me, it's fun. But when baking with my friend I forgot to take the how-to photo ^^". When eating this dessert, it's so delicious that I want to share the recipe with you. Anyway,I think that you won't have any problem as it's not hard to make.  
Cream cheese goes well with slightly tangy taste of passion fruit, I choose the passion fruit puree with seeds, as black colour from it makes the passion cream cute. 
Ps. Serve it cool from the fridge is recommended, it's very refreshing that way ^^. 

 Cream cheese mousse with passion fruit cream

Make 8 (5.5x7cm)

Crumble 

65g ....................... Unsalted butter

63g ....................... Icing sugar

63g ....................... Almond powder

63g ....................... Cake flour

.............................. Pinch of salt

Cheese mousse

5g ......................... Gelatine powder

30g ....................... Water

135g ..................... Whipping cream

100g ..................... Italian meringue

270g ..................... Cream cheese, soft

1g ......................... Lemon zest

-Italian meringue-

72g ....................... Egg whites

126g ..................... Granulated sugar

30g ....................... Water

Cream passion

55g ..................... Egg

63g ..................... Granulated sugar

58g ..................... Passion fruit puree (with seeds)

80g ..................... Unsalted butter, soft, cut into small pieces

............................ Pinch of salt

Make the crumble:

Mix all the ingredients together with fingertips until small crumbs formed, press together to crate large crumbs. Line the baking pan with baking paper and put the crumble onto the pan, refrigerate for 30 minutes.

Preheat the oven to 200C.

When the crumble is ready, put in the oven and reduce the temperature to 160C.

Bake for 25 minutes or until golden brown. Set aside.

Make Cream passion:

Put all the ingredients except the butter into a saucepan, whisk until combine. Place the saucepan over low heat, whisk all the time until the temperature reach 82C. Remove from the heat, gradually add the butter, and whisk until fully combine.

Place the plastic warp directly over the cream and let it cool to room temperature.

Make the cheese mousse:

Put the water in a microwavable cup, sprinkle the gelatine powder over the water and let it soften while processing other step.

Put the cream cheese into a bowl and beat until smooth (place the cream cheese bowl over a bowl of hot water, will make it soften quickly). 

Heat the gelatine mixture in the microwave for 30 seconds (low powder) or until melt.

Pour the gelatine mixture into the cream cheese bowl and beat until fully combine.

Make the Italian meringue following this method.

Whip the whipping cream until soft peaks formed.

Fold 100g of Italian meringue into the cheese mixture, then fold the whipped cream into the cheese mixture.

Pipe cream cheese mousse into cups only half way, then pipe the cream passion, repeat the process.

Refrigerate for 3-4 hours or until firm.

Decorate the top of the mousse with crumble and dark chocolate before serving.

 Cream cheese mousse with passion fruit cream