Easy passion fruit mousse {Eggless}
User Reviews
4.9
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Prep Time
10 mins
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Additional Time
4 hrs
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Servings
10 small 4-5 oz glasses or molds
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Course
Dessert
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Cuisine
South American, American, Brazilian
Easy passion fruit mousse {Eggless}
Description
The mousse starts by blending passion fruit concentrate with sweetened condensed milk and optional sugar to balance tartness. Heavy cream is added last and blended until fully incorporated, lending richness and creaminess while keeping the mousse egg-free. The mixture is portioned into serving glasses or ramekins and refrigerated for at least four hours or overnight to achieve the proper set texture.
The finished mousse is smooth and light, with a pronounced passion fruit tang balanced by the sweetness of the condensed milk. It does not rely on eggs or gelatin for setting, making it a straightforward, refreshing dessert.
Serving with fresh passion fruit pulp on top enhances visual appeal and provides a contrasting texture with seeds and pulp. Additional whipped cream can be added for extra richness if desired.
Ingredients
- 1 2/3 cups passion fruit juice 1 2/3 cups = 14 oz/400 grams, pure; can also use unsweetened frozen concentrate
- ¾ cups heavy cream 3/4 cup = 14 oz/400 grams
- 14 oz can of condensed milk
- ¼ cup sugar - optional, add less or omit if it's sweet enough with the condensed milk
To garnish:
- passion fruit pulp fresh
- Whipped Cream
Instructions
- Blend the passion fruit concentrate with condensed milk and sugar.
- Add the heavy cream and continue blending until well mixed.
- Pour into ramekins or small glasses, refrigerate overnight or for at least 4 hours.
- Serve garnished with the fresh passion fruit pulp.
User Reviews
Overall Rating
4.9
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