Tropical Sunshine: Passion Fruit Mousse
I first fell in love with this dessert during a backpacking trip through South America years ago. The bold, tangy flavor of passion fruit, or maracuyá, captured in a creamy, cloud-like mousse was a complete revelation. After many attempts in my Tallinn kitchen, I've perfected this recipe to bring that vibrant, sunny flavor right to your table.
6Ingredients
- 250 g Unsweetened passion fruit pulp, thawed if frozen
- 397 g (1 can) Sweetened condensed milk
- 300 g Cold heavy cream (min. 35% fat)
- 7 g Unflavored gelatin powder
- 35 g Cold water
- 2 -3 fruits Fresh passion fruit, for garnish
Instructions
In a small bowl, sprinkle the 7g of gelatin over the 35g of cold water. Let it sit for 5-10 minutes to 'bloom'. Once it has solidified, microwave it in 5-second bursts until it is completely liquid, but not boiling. Set aside to cool slightly.
In a large bowl, whisk together the 250g of passion fruit pulp and the 397g of sweetened condensed milk until perfectly smooth.
While whisking continuously, slowly pour the slightly cooled, liquid gelatin into the passion fruit mixture. Ensure it is fully incorporated to avoid lumps.
In a separate, chilled bowl, use an electric mixer to whip the 300g of cold heavy cream. Start on low speed and increase to medium-high. Whip until medium-stiff peaks form – the cream should hold its shape but still be soft.
Gently fold the whipped cream into the passion fruit base in three parts. Use a large spatula with a 'cut and fold' motion to maintain as much air as possible.
Divide the mousse evenly among 6 serving glasses. Chill in the refrigerator for at least 4 hours, or preferably overnight, until set.
Just before serving, top with the pulp and seeds from the fresh passion fruits for a burst of texture and flavor.
Chef's Tip
Strain the passion fruit pulp but keep some seeds for texture and visual appeal. Fold the whipped cream gently in figure-eight motions to keep the mousse airy.
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Tropical Sunshine: Passion Fruit Mousse
Ingredients
- 250 g Unsweetened passion fruit pulp, thawed if frozen
- 397 g (1 can) Sweetened condensed milk
- 300 g Cold heavy cream (min. 35% fat)
- 7 g Unflavored gelatin powder
- 35 g Cold water
- 2 -3 fruits Fresh passion fruit, for garnish
Instructions
- In a small bowl, sprinkle the 7g of gelatin over the 35g of cold water. Let it sit for 5-10 minutes to 'bloom'. Once it has solidified, microwave it in 5-second bursts until it is completely liquid, but not boiling. Set aside to cool slightly.
- In a large bowl, whisk together the 250g of passion fruit pulp and the 397g of sweetened condensed milk until perfectly smooth.
- While whisking continuously, slowly pour the slightly cooled, liquid gelatin into the passion fruit mixture. Ensure it is fully incorporated to avoid lumps.
- In a separate, chilled bowl, use an electric mixer to whip the 300g of cold heavy cream. Start on low speed and increase to medium-high. Whip until medium-stiff peaks form – the cream should hold its shape but still be soft.
- Gently fold the whipped cream into the passion fruit base in three parts. Use a large spatula with a 'cut and fold' motion to maintain as much air as possible.
- Divide the mousse evenly among 6 serving glasses. Chill in the refrigerator for at least 4 hours, or preferably overnight, until set.
- Just before serving, top with the pulp and seeds from the fresh passion fruits for a burst of texture and flavor.
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