Print

Passion Fruit Mousse Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  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, providing the mousse’s light and airy texture.
  5. Add Sweetened Condensed Milk: Gently fold the sweetened condensed milk into the whipped cream until just combined, maintaining the mixture’s fluffiness.
  6. 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.
  7. 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.
  8. 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

Find it online: https://hannahdelgado.com/passion-fruit-mousse-recipe/