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The best passion fruit mousse recipe to share
The passion fruit mousse is a delicious and refreshing dessert, which is perfect to eat in the tropics or in summer. In addition, not too many elements are required for its elaboration.
The best thing about this dessert is that after preparing it, it keeps very well in the refrigerator, so you can eat it days later, and it will still stay fresh. There are multiple variations of this recipe, but we have found the simplest and most delicious version.
Next, we will explain how to make a simple passion fruit mousse. In addition, we offer some additional tips and recommendations and explain how to prepare a sauce to decorate.
Ingredients of the passion fruit mousse recipe
3 large fresh passion fruit or passion fruit, you can leave the seeds and pulp, but this is optional.
0.5 ounces of unsweetened gelatin. This is the equivalent of 7 grams of gelatin.
6 egg whites beaten until stiff. (If you like you can add half a tablespoon of tartar cream to beat).
A quarter cup of water.
One and two-thirds cup of heavy cream to whip. (If you like, you can use a 14-ounce can of condensed milk to substitute for the heavy cream.)
A cup and a half of concentrated passion fruit juice, but without sugar.
Two cups of sugar. (In case you use condensed milk, it is best to use only one cup of sugar).
A tablespoon of lemon juice.
Steps to prepare the passion fruit mousse recipe
Note: Due to the length of the recipe, we will divide the process into several phases.
Place a saucepan over low heat and pour the passion fruit juice, sugar and lemon juice into it. Next, add the sugar and mix with the help of a paddle until you notice that the sugar dissolves.
When the sugar is dissolved, remove the saucepan from the heat and let it sit at room temperature until cool.
Add the unflavored gelatin to the quarter cup of water and mix a little with a spoon to blend lightly. Wait for the gelatin to dilute.
Pour the gelatin and water mixture into the pot with the passion fruit juice and stir well with a spoon.
Let the mixture rest for at least 30 minutes, as this will cool it down. However, remember to stir from time to time so that the mixture is integrated and thickened.
Preparation of the mousse
With the help of an electric mixer, beat the heavy cream vigorously and at high speed, until you notice that it begins to thicken and form peaks. You will notice that it is at its point when the cream is firm.
With the help of a spoon, add and combine the whipped cream to the pot where you have the passion fruit juice with gelatin.
With a spatula or spoon, mix the beaten egg whites and the passion fruit cream. However, you should only incorporate a third of this at first and then incorporate the rest little by little.
Only if you like, add the seeds and the pulp of the passion fruit while they are fresh, as these will add a better flavor to the mousse.
Place the passion fruit mousse mixture in a mold that is large enough, or you can place it in several small molds.
Cover the mold with a kitchen towel, with a little clear plastic wrap or a lid and put it in the refrigerator for 6 to 8 hours. You will know that the mousse is at its point when the consistency is solid and not liquid.
Unmold and serve
If the molds where you placed the mousse are not removable, you can unmold by placing the molds in a container with water at room temperature before serving.
Then, slide a knife around the edges of the mold to loosen the mixture.
Serve the mousse on a dessert plate.
Recommendations and advice for a perfect passion fruit mousse with meringue
It is very important that when mixing the egg whites with the passion fruit cream, this is done little by little, in order to maintain the soft and fluffy consistency of the mousse.
The molds where you place the mixture should preferably be removable if you want to serve in another container.
If you prepare this recipe with condemned milk instead of milk cream, simply add it without beating to the passion fruit juice with gelatin and beat with a spatula to integrate well.
Preparation of a sauce to decorate
Place a saucepan with a little water over low heat and add sugar. Let the sugar dissolve in the water and stir until a syrup forms.
Add the pulp of the passion fruit and stir with a paddle until the sugar and pulp are completely integrated.
If you like, you can add just a little concentrated juice of passion fruit juice and seeds and beat to integrate.
Remove the pot from the heat and allow it to cool to room temperature.
Decorate by adding the sauce to the mousse, once it is cold.
What can I serve the passion fruit mousse with meringue with?
In case you do not want to serve the passion fruit mousse with the sauce that we have explained above, you can use other elements for decoration. A good idea is to use some whipped cream, chantilly type, or whipped cream.
You can also serve with a bit of Italian meringue with the passion fruit sauce on top. Also, another good complement is vanilla or passion fruit ice cream, including a sorbet.
If you like, you can also serve the mousse in the shell of the passion fruit to offer a better touch of originality.
Conclusions of the passion fruit mousse recipe
The passion fruit mousse is a perfect dessert for hot summer days, as it is fresh, smooth and delicious. Therefore, we recommend that you try to prepare this recipe at home and surprise your guests with this typical dessert from the tropics.