Passion Fruit Mousse (Print Version)
Fluffy mousse with passion fruit and creamy sweetness, chilled for a refreshing, tropical treat.
# Ingredients:
→ Fruit Mixture
01 -
240 ml passion fruit pulp, fresh or frozen, seeds removed
02 -
100 g granulated sugar
03 -
2 tablespoons water
→ Gelatin
04 -
10 g unflavored gelatin powder
05 -
45 ml cold water
→ Cream Base
06 -
240 ml heavy cream, cold
07 -
120 ml sweetened condensed milk
→ Garnish (optional)
08 -
Fresh passion fruit pulp with seeds
09 -
Mint leaves
# Steps to Follow:
01 -
Sprinkle gelatin powder over 45 ml of cold water in a small bowl and allow it to hydrate for 5 minutes.
02 -
In a saucepan over low heat, combine passion fruit pulp, granulated sugar, and 2 tablespoons water. Stir gently until the sugar is fully dissolved and the mixture is slightly warm; do not boil.
03 -
Remove the saucepan from heat. Add the bloomed gelatin to the warm passion fruit mixture and stir until completely dissolved. Let the mixture cool to room temperature.
04 -
Using an electric mixer or hand whisk, whip the heavy cream in a large mixing bowl until soft peaks form.
05 -
Gently fold in the sweetened condensed milk into the whipped cream until just combined.
06 -
Gradually fold the cooled passion fruit mixture into the cream base, mixing until the mousse is smooth and fully integrated.
07 -
Evenly spoon the mousse into serving glasses or ramekins. Refrigerate for a minimum of 3 hours, or until the mousse is fully set.
08 -
Before serving, top each portion with fresh passion fruit pulp and mint leaves if desired.
# Additional Notes:
01 -
For a lighter texture, substitute half of the heavy cream with Greek yogurt.
02 -
Adjust sugar quantity to balance the tartness of the passion fruit.
03 -
Serve with coconut cookies or shortbread for additional crunch.
04 -
Complements sparkling or dessert wines.