Passion Fruit Mousse Recipe
Introduction
This Passion Fruit Mousse is a light, tropical dessert bursting with vibrant flavor. Creamy and refreshingly tangy, it’s perfect for warm days or when you want an elegant treat that’s easy to prepare.
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 (optional, for garnish)
- Mint leaves (optional, for garnish)
Instructions
- Step 1: Bloom the gelatin by sprinkling the gelatin powder over 45 ml of cold water in a small bowl. Let it hydrate for 5 minutes.
- Step 2: In a small saucepan over low heat, combine the passion fruit pulp, granulated sugar, and 2 tablespoons water. Stir gently until the sugar dissolves and the mixture is warm, but do not let it boil.
- Step 3: 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.
- Step 4: Whip the cold heavy cream in a large mixing bowl using an electric mixer or hand whisk until soft peaks form.
- Step 5: Gently fold the sweetened condensed milk into the whipped cream until just combined.
- Step 6: Gradually fold the cooled passion fruit mixture into the cream base, mixing carefully until smooth and fully combined.
- Step 7: Spoon the mousse evenly into serving glasses or ramekins. Refrigerate for at least 3 hours, until fully set.
- Step 8: Before serving, garnish with fresh passion fruit pulp and mint leaves if desired.
Tips & Variations
- For a more intense passion fruit flavor, use fresh pulp when available. If you prefer a smoother mousse, you can strain out the seeds.
- Substitute gelatin with agar-agar for a vegetarian option, adjusting the amount according to package instructions.
- Use chilled mixing bowls and cream for easier whipping and better texture.
- Add a splash of lime juice for extra brightness if you like a tangier mousse.
Storage
Store the mousse covered in the refrigerator for up to 3 days. Keep garnishes separate until just before serving to maintain freshness. To reheat, simply serve chilled; this mousse is best enjoyed cold and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this mousse ahead of time?
Yes, you can prepare the mousse a day in advance and keep it refrigerated until ready to serve. It allows the flavors to meld and the mousse to set perfectly.
What can I use if I don’t have gelatin?
Agar-agar is a good vegetarian alternative to gelatin. Use according to the package instructions, as the setting strength differs. Be careful to dissolve it fully and adjust the amount so the mousse sets properly.
PrintPassion Fruit Mousse Recipe
This Passion Fruit Mousse recipe is a delightful and refreshing dessert featuring a creamy texture balanced with the tartness of fresh passion fruit. Created with a blend of whipped heavy cream, sweetened condensed milk, and a smooth passion fruit base set with gelatin, it’s perfect for warm days or elegant gatherings. The mousse is chilled until set and can be garnished with fresh passion fruit pulp and mint leaves for an extra burst of fruity flavor and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Fruit Mixture
- 240 ml passion fruit pulp, fresh or frozen, seeds removed
- 100 g granulated sugar
- 2 tablespoons water
Gelatin
- 10 g unflavored gelatin powder
- 45 ml cold water
Cream Base
- 240 ml heavy cream, cold
- 120 ml sweetened condensed milk
Garnish (optional)
- Fresh passion fruit pulp with seeds
- Mint leaves
Instructions
- Bloom the Gelatin: Sprinkle the unflavored gelatin powder over 45 ml of cold water in a small bowl and let it hydrate for 5 minutes, allowing it to absorb the liquid and soften.
- Prepare the Passion Fruit Base: In a small saucepan over low heat, combine passion fruit pulp, granulated sugar, and 2 tablespoons of water. Stir gently until the sugar completely dissolves and the mixture is slightly warm but not boiling.
- Incorporate Gelatin: Remove the saucepan from heat, then add the bloomed gelatin to the warm passion fruit mixture. Stir thoroughly until the gelatin is fully dissolved. Allow the mixture to cool to room temperature before proceeding.
- Whip the Cream: Using an electric mixer or hand whisk, whip the cold heavy cream in a large mixing bowl until soft peaks form, providing the mousse’s light and airy texture.
- Add Sweetened Condensed Milk: Gently fold the sweetened condensed milk into the whipped cream until just combined, maintaining the mixture’s fluffiness.
- Combine with Passion Fruit: Gradually fold the cooled passion fruit mixture into the cream base. Mix gently but thoroughly until smooth and fully incorporated to ensure an even fruity flavor.
- Portion and Chill: Spoon the mousse into serving glasses or ramekins evenly, then refrigerate for at least 3 hours or until the mousse is fully set and has a firm yet delicate texture.
- Garnish and Serve: Before serving, optionally top each portion with fresh passion fruit pulp and mint leaves for added freshness and aesthetic appeal.
Notes
- Ensure the passion fruit mixture does not boil when warming, as overheating can affect the gelatin’s setting ability and fruit flavor.
- Cooling the passion fruit base before folding it into the cream prevents the cream from melting and losing its whipped texture.
- You can adjust the sugar amount depending on the tartness of the passion fruit and your sweetness preference.
- For a smoother mousse, strain the passion fruit pulp before use to remove seeds completely.
- The mousse must refrigerate for at least 3 hours to set properly; overnight chilling yields a firmer texture.
Keywords: Passion fruit mousse, fruit mousse, no bake dessert, creamy mousse, tropical dessert, passion fruit recipe
