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| - Oh, my goodness...I've been to Gaucho a few times before and have enjoyed it thoroughly. My most recent visit was a pivotal moment...for me anyway! Let's just call this "Ode to Passion Fruit".
Most of the time, the meaterrific deliciousness consumes my brain (and all of the space in my tummy) so dessert is usually out of the question. Ah, but the stars aligned and I had this feeling that this would be the time I would finally make it.
Yes, yes, the meat was delicious. 11 different meats being circulated usually leaves nothing to be desired. However, this time I was craving something cool and creamy to finish my meal. Of course, I had already eaten some of the lovely sides ( the black beans, and the pineapple cucumber mint salad are my personal favourites) but something was still missing.
You would think that after pork tenderloin, garlic steak, parmesan encrusted beef, beef ribs, lamb with mustard and mint, and beef ribs, that nothing could entice me. Wrong! The Mousse de Maracuja was the one thing that I couldn't stop thinking of.
To the uninitiated, passion fruit is a tangy, seedy, gelatinous pulp from inside the tough rind. When prepared properly, it can be transformed into smoothies, cakes, and mousse, like the Mousse de Maracuja. The passion fruit coulis sits atop the mousse in a martini glass. You need to get your spoon into the mousse below, and as you lift it out it will have a thin veil of the passion fruit coulis. I am a huge passion fruit fan and have often been disappointed when the passion fruit itself is overloaded with sugar. In this case, it is not. The mousse is cool and creamy, the passion fruit is not overpowering and tastes just like fresh, sans seeds.
Word to the wise - next time you are visiting Gaucho's, save some room for this amazing dessert!
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