Classic passion fruit mousse {Mousse de maracuya}

Name: Classic passion fruit mousse {Mousse de maracuya}
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 15 to 20 small servings, or about 10 medium sized servings
Ingredients: 2 envelopes unsweetened gelatin; ¼ cup water; 1 ½ cups passion fruit concentrate or frozen pulp; 1 tbs lime juice; 1 2/3 cups heavy whipping cream; 6 egg whites; ½ tsp tartar cream; 2 cups sugar; 2-3 passion fruits; Fresh passion fruit pulp from ~ 6 passion fruits; Whipped Cream; Passion fruit sorbet

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Prep Time
35 mins
Cook Time
35 mins
Additional Time
6 hrs
Total Time
45 mins
Servings
15 to 20 small servings, or about 10 medium sized servings
Course
Dessert
Cuisine
South American, American

Classic passion fruit mousse {Mousse de maracuya}

Iris Warren

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Recipe for a classic style mousse de maracuya or passion fruit mousse, a delicious and easy to make South American dessert. This tropical mousse is made with passion fruit pulp, whipping cream or condensed milk, egg whites and sugar.

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Ingredients

Servings

2 envelopes unsweetened gelatin 1.8 grs or 0.25 oz per envelope
¼ cup water
1 ½ cups passion fruit concentrate or frozen pulp unsweetened
1 tbs lime juice
1 2/3 cups heavy whipping cream or 14 oz can of condensed milk
6 egg whites
½ tsp tartar cream
2 cups sugar use only 1 cup of sugar if using condensed milk instead of cream
2-3 passion fruits pulp and seeds - optional

Garnishes:

Fresh passion fruit pulp from ~ 6 passion fruits
Whipped Cream
Passion fruit sorbet

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Instructions

Combine the passion fruit juice, sugar (use only 1 cup of sugar if using condensed milk instead of cream or 1 ½ cup if using half condensed milk and half cream), and lime juice in a sauce pan and heat until the sugar dissolves, remove and let it cool down completely.
Sprinkle the unsweetened gelatin over ¼ cup water in glass heatproof bowl, let soften for about 5 minutes.
Place the heatproof bowl over a simmering pot of water and stir until it dissolves, then stir in the passion fruit juice.
Place the passion fruit and gelatin mixture in a bowl of cold water and let it cool down for 30 minutes, stirring occasionally.
Use an electric mixer to whip the cream until peaks form, and then use a spoon to mix in the passion fruit juice mixture – (if using condensed milk just mix it with the passion fruit juice or if using half condensed milk and half cream then whip the cream and then stir in the passion fruit juice and condensed milk).
Combine the egg whites and tartar cream in a large whipping bowl and mix until stiff peaks form.
Whisk 1/3 of the egg whites with the passion fruit and whipped cream mix.
Next use a spatula to gently fold in the remaining stiff egg whites.
Gently mix in the fresh passion fruit pulp and seeds if using.
Place the mousse in a large dessert mold or small individual ones, cover and refrigerate for 6-8 hours, overnight is ideal.
To remove the mousse from the small molds place them in a bowl with room temperature water before serving to loosen them, then slide a knife along the edges of the mold to help release the individual mousses.
Serve with a spoon of fresh passion fruit pulp on top, other optional garnishes include whipped cream and/or passion fruit sorbet.