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Passion Fruit Mousse

Venezuelan · Dessert · Easy

Passion Fruit Mousse

Total
4 hr 35 min
Prep
4 hr 30 min
Serves
8
Calories
275
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Sharp passion fruit lightens a sweet condensed-milk mousse, folded with airy whipped cream and chilled until softly set.

Tart fruit keeps passion fruit mousse from tasting overly sweet, while whipped cream supplies the air for a light spoonful. A small amount of gelatin supports the mixture without turning it into a firm jelly.

Use unsweetened passion fruit puree and let the fruit mixture cool before folding in cream. Sweetened juice drinks dilute the fruit flavor and change the balance of sugar and liquid.

TangySweetCreamyMake AheadGluten-freeNut-freeEgg-free

Method

  1. Sprinkle gelatin evenly over the cold water in a small bowl. Leave for until swollen and no dry powder remains.

  2. Warm 1/4 cup passion fruit puree in a small saucepan over low heat for until hot but not boiling. Remove from heat and stir in the bloomed gelatin until fully dissolved.

  3. Whisk in the remaining passion fruit puree and condensed milk. Cool for until no longer warm but still fluid.

  4. Whip the heavy cream to soft peaks. Fold a third into the fruit mixture, then fold in the rest gently. Divide among eight small glasses, cover and chill for until softly set. Top each with a mint leaf.

Forkue tips

  • If the fruit mixture starts to gel before folding, warm it very briefly over a bowl of warm water and stir until fluid again.

Storing and reheating

Cover the mousse glasses and refrigerate for up to 3 days. Add mint just before serving. Freezing and thawing can make the gelatin-set texture weep, so keep it chilled.

Kitchen gear

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Nutrition per serving, estimated

275Calories
5gProtein
32gCarbs
15gFat

Passion Fruit Mousse: FAQ

Can I use fresh passion fruit?

Yes. Scoop out the pulp and strain out the seeds, then measure the juice and pulp together to match the puree quantity.

Why are there rubbery strands in my mousse?

The gelatin mixture began setting before it was folded through the cream. It should be cool and pourable, with no gelled patches.

How do I store and reheat Passion Fruit Mousse?

Cover the mousse glasses and refrigerate for up to 3 days. Add mint just before serving. Freezing and thawing can make the gelatin-set texture weep, so keep it chilled.

How long does Passion Fruit Mousse take?

About 4 hr 35 min in total: 4 hr 30 min prep and 5 min cooking.

What do I need to make Passion Fruit Mousse?

The key ingredients are unflavored gelatin, passion fruit puree, sweetened condensed milk, heavy cream and mint leaves, plus pantry basics.

Any tips for Passion Fruit Mousse?

If the fruit mixture starts to gel before folding, warm it very briefly over a bowl of warm water and stir until fluid again.

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