Passion Fruit Mousse Recipe

Introduction

This Passion Fruit Mousse is a light and refreshing dessert that perfectly balances tangy fruitiness with creamy sweetness. With its smooth texture and vibrant flavor, it’s an ideal treat for warm days or special occasions.

Ingredients

• 240 ml passion fruit pulp, fresh or frozen, seeds removed
• 100 g granulated sugar
• 2 tablespoons water
• 10 g unflavored gelatin powder
• 45 ml cold water
• 240 ml heavy cream, cold
• 120 ml sweetened condensed milk
• Fresh passion fruit pulp with seeds (for garnish)
• Mint leaves (for garnish)

Instructions

1. Step 1: Sprinkle the gelatin powder over 45 ml of cold water in a small bowl and let it hydrate for 5 minutes.
2. Step 2: In a saucepan over low heat, combine passion fruit pulp, granulated sugar, and 2 tablespoons of water. Stir gently until the sugar is fully dissolved and the mixture is slightly warm. Do not let it boil.
3. Step 3: Remove the saucepan from heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved. Allow the mixture to cool to room temperature.
4. Step 4: Whip the cold heavy cream in a large mixing bowl using an electric mixer or hand whisk until soft peaks form.
5. Step 5: Gently fold the sweetened condensed milk into the whipped cream until just combined.
6. Step 6: Gradually fold the cooled passion fruit mixture into the cream base, mixing until the mousse is smooth and fully integrated.
7. Step 7: Spoon the mousse evenly into serving glasses or ramekins. Refrigerate for at least 3 hours, or until fully set.
8. Step 8: Before serving, garnish each portion with fresh passion fruit pulp and mint leaves if desired.

Tips & Variations

• For a more intense passion fruit flavor, use fresh pulp and add a little zest from the fruit’s skin.
• If gelatin is not available, agar-agar can be used as a vegetarian alternative, but adjust quantities according to the package instructions.
• To make it less sweet, reduce the sugar slightly or use unsweetened passion fruit pulp and compensate with a bit more condensed milk.

Storage

Store the mousse covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for best texture. If refrigerated longer, the mousse may lose some of its lightness. Serve cold and avoid freezing, as this can affect the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this mousse in advance?

Yes, this mousse can be made up to two days ahead and refrigerated. Just cover it well to prevent it from absorbing other fridge odors.

Is it possible to make this mousse dairy-free?

To make it dairy-free, substitute the heavy cream with coconut cream and the sweetened condensed milk with a dairy-free condensed milk alternative. Keep in mind this will slightly change the flavor and texture.

Passion Fruit Mousse Recipe

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★★★★★

4.8 from 100 reviews

• Author: lilan
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Passion Fruit Mousse is a light and airy dessert bursting with tropical flavor. Made with fresh passion fruit pulp, gelatin, and a creamy blend of whipped cream and sweetened condensed milk, it offers a perfect balance of sweetness and tartness. Ideal for a refreshing treat, this mousse requires no baking and sets beautifully in the refrigerator.

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Ingredients

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Passion Fruit Mixture

• 240 ml passion fruit pulp, fresh or frozen, seeds removed
• 100 g granulated sugar
• 2 tablespoons water
• 10 g unflavored gelatin powder
• 45 ml cold water

Cream Base

• 240 ml heavy cream, cold
• 120 ml sweetened condensed milk

Garnish

• Fresh passion fruit pulp with seeds
• Mint leaves

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Instructions

1. Bloom the Gelatin: Sprinkle the gelatin powder over 45 ml of cold water in a small bowl and allow it to hydrate for 5 minutes to ensure it dissolves smoothly.
2. Prepare the Passion Fruit Base: In a saucepan over low heat, combine the passion fruit pulp, granulated sugar, and 2 tablespoons of water. Stir gently until the sugar is fully dissolved and the mixture is slightly warm; avoid boiling to preserve the fresh flavor.
3. Incorporate Gelatin: Remove the saucepan from heat. Add the bloomed gelatin to the warm passion fruit mixture and stir until completely dissolved. Allow the mixture to cool to room temperature to prevent melting the whipped cream later.
4. Whip the Cream: Using an electric mixer or hand whisk, whip the cold heavy cream in a large mixing bowl until soft peaks form to create a light texture.
5. Add Sweetened Condensed Milk: Gently fold the sweetened condensed milk into the whipped cream, combining carefully to maintain the airy consistency.
6. Combine with Passion Fruit: Gradually fold the cooled passion fruit mixture into the cream base, mixing gently until the mousse is smooth and fully integrated without deflating the whipped cream.
7. Portion and Chill: Spoon the mousse evenly into serving glasses or ramekins. Refrigerate for at least 3 hours, or until the mousse is fully set and chilled.
8. Garnish and Serve: Before serving, top each portion with fresh passion fruit pulp including seeds and a few mint leaves to enhance both flavor and presentation.

Notes

• Make sure the passion fruit mixture is cooled to room temperature before folding it into the whipped cream to prevent the cream from melting.
• For a firmer mousse, you can increase gelatin slightly but avoid overuse as it may affect the texture.
• Use fresh passion fruit pulp for vibrant and natural flavor; frozen pulp works well if thawed properly and drained of excess liquid.
• The mousse can be prepared a day in advance and kept refrigerated, making it convenient for entertaining.
• Adjust the sugar level according to your sweetness preference and the tartness of passion fruit.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Brazilian

Keywords: Passion Fruit Mousse, Tropical Dessert, No-Bake Dessert, Creamy Mousse, Summer Dessert