Passion Fruit Mousse
User Reviews
4.5
Passion Fruit Mousse
Description
The mousse begins by hydrating and melting unflavored gelatin, which is combined with cold heavy cream, sweetened condensed milk, and passion fruit pulp in a blender to create a smooth mixture. This sets into a firm yet airy mousse after refrigeration for at least three hours.
The topping is made separately by simmering fresh passion fruit pulp with sugar until the mixture thickens slightly, creating a sweet, syrupy layer with characteristic seeds that complement the smooth mousse.
Chilled before serving, the mousse offers a bright tropical flavor balanced by sweetness and creamy softness. The topping adds a contrasting texture and intensified passion fruit taste.
It can be prepared one to two days in advance. Without gelatin, the mousse has a looser texture and requires longer chilling. Properly stored in an airtight container, leftover mousse keeps for four to five days in the refrigerator and can be frozen for up to three months. Serve thawed or partially frozen as a semi freddo.
Ingredients
- 2 teaspoons gelatin unflavored, 8g
- 3 tablespoons water
- 1 ⅓ cups heavy cream cold, 290g
- 1 can sweetened condensed milk 397g
- 1 cup passion fruit pulp 265g, or unsweetened juice concentrate
For the topping:
- passion fruit pulp from two fresh passion fruits with seeds, about ⅓ cup
- ¼ cup sugar
Instructions
Making the passion fruit mousse:
- Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.
- Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.
- Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.
- Top with the passion fruit sauce and serve!
Making the topping:
- Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.
- Let the sauce cool to room temperature before using or refrigerating to use later.
Notes
- Gelatin can be omitted; mousse will be less firm and should chill 5–6 hours for best texture.
- Prepare the mousse and passion fruit sauce 1–2 days ahead to allow proper setting and flavor melding.
- Store leftover mousse in an airtight container in the refrigerator for 4–5 days.
- Passion fruit mousse freezes well for up to 3 months; thaw in the fridge or serve semi frozen as a semi freddo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 89g | 30% |
| Protein | 13g | 26% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 182mg | 8% |
| Potassium | 722mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 76g | 152% |
| Vitamin A | 2423IU | 48% |
| Vitamin C | 29mg | 32% |
| Calcium | 341mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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