Passion Fruit Mousse
Passion fruit mousse is one of the most popular Brazilian desserts! Creamy, sweet and slightly tangy, it is easy to make and can be made with fresh or frozen passion fruit pulp.
- 2 teaspoons (8g) unflavored gelatin
- 3 tablespoons water
- 1 ⅓ cups (290g) heavy cream, cold
- 1 can (397g) sweetened condensed milk
- 1 cup (265g) passion fruit pulp or unsweetened juice concentrate
For the topping:
- Pulp of two fresh passion fruits with seeds (about ⅓ cup)
- ¼ cup sugar
Making the passion fruit mousse:
Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.
Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.
Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.
Top with the passion fruit sauce and serve!
Making the topping:
Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.
Let the sauce cool to room temperature before using or refrigerating to use later.
This recipe can be made without the gelatin, but the texture will be looser. If not using the gelatin, I would let the mousse set in the fridge for longer, 5-6 hours minimum.
Passion fruit mousse (and sauce) can be made 1-2 days ahead.
Leftover mousse, when stored properly in an airtight container in the fridge, is safe to eat for 4-5 days.
Passion fruit mousse can be frozen for up to 3 months. When ready to eat, thaw in the fridge or serve still frozen, as a semi freddo.
Calories: 707kcal, Carbohydrates: 89g, Protein: 13g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 133mg, Sodium: 182mg, Potassium: 722mg, Fiber: 9g, Sugar: 76g, Vitamin A: 2423IU, Vitamin C: 29mg, Calcium: 341mg, Iron: 2mg