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Lilikoi Mousse CakeSource: Chef Olivier Carlut, Hyatt Regency Kauai
1 lb, 12 oz passion fruit (lilikoi) puree
1-1/4 oz gelatin leaves
2 lb whipping cream
1 sheet vanilla sponge cake
10 oz apricot gel fondant
3 oz coffee syrup
1. Soak gelatin leaves in cold water and strain.
2. Warm fruit puree and add gelatin.
3. Fold in whipped cream.
4. Build in cup with sponge and mousse.
5. Decorate with coffee syrup and apricot gel.
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