Just 4 ingredients and you can have this Passion Fruit Mousse in no time! It’s exotic, delicious and so easy to make. The perfect dessert for any occasion.
I think every Brazilian has the passion fruit mousse at the top of the list for easy and delicious desserts. This is my first option when I have to make a delicious dessert, but I’m in a hurry.
Here where I live passion fruit is an exotic fruit, so many people have never tasted it. I even remember a time when I won a dessert contest with this mousse. My mother thought it was crazy that my simple passion fruit mousse won the contest, but what can I do if it really is delicious?!
Ingredients
The ingredients for passion fruit mousse are very simple. You will only need:
- 200 ml (7oz) of Passion Fruit Pulp / Juice
- 397g (14oz) of Sweetened Condensed Milk
- 225g (8oz.) of Media Crema (table cream) or heavy cream
- 1 1/2 teaspoon of unflavored gelatin (use measuring spoon)
Don’t worry about the gelatin. It won’t make your mousse gelatinous. In this recipe we use very little, just to give it more consistency, since we won’t be using raw eggs.
With fruit, pulp or Concentrated juice
You can use the fresh fruit, frozen pulp, or concentrated juice in this passion fruit mousse.
I like to use fresh fruit or frozen pulp for a more accentuated and natural taste, but I’ll write here how to make the mousse with each one of the options.
Fresh Fruit: If you use fresh fruit it is difficult to say how many passion fruits to use, because it will depend on the size of each one, so I’ll just say that we need 200 ml of pulp. Scoop out the pulp with a spoon and blend it in the blender with approx. 50 ml of water (no need to blend it for too long). Strain to remove the seeds. Use this strained juice in the recipe.
Frozen Pulp: Give preference to those that has no sugar and water added. Thaw it before using, and strain if necessary. You’ll still need 200ml (7oz).
Concentrated Juice: Start by adding 200 ml (7oz) and taste it. If you find necessary to add more juice, add it little by little. The flavor will be different for each brand, and some may taste more artificial or even bitter, so choose your brand carefully and add it little by little.
- Tip: Add 1/2 to 1 tablespoon of lemon juice to the mousse if you are using concentrated juice. It will help the mousse to taste fresher.
How to make Passion Fruit Mousse
In just 5 steps you can make this easy Passion Fruit Mousse:
- Hydrate the unflavored gelatin (Don’t worry, this step is super simple);
- Prepare the passion fruit juice (from fresh fruit, frozen pulp or concentrated juice. See notes about it);
- Beat all ingredients in a blender;
- Place in bowls or in a single dish;
- Refrigerate for approximately 3 hours, or until firm.
(See the recipe card for a very detailed step by step).
Passion fruit syrup
Passion fruit syrup is optional, but I think it gives a super special touch to the mousse. So if you have the fruit, reserve 1/3 cup of the pulp to make the syrup.
The only things you need to make this syrup are: passion fruit pulp (with seeds, to give a more natural touch) water and sugar. Then just mix everything in the pan and stir until it thickens a little.
(See recipe card for exact quantities)
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Passion Fruit Mousse
Ingredients
- 14 oz Sweetened Condensed Milk
- 8 oz Media Crema (table cream) or Heavy Cream
- 7 oz Passion fruit Pulp/juice (read notes about options)
- 1.5 oz water (about 1/4 cup)
- 1 1/2 tsp unflavored gelatin powder
Passion Fruit Syrup (Optional)
- 1/3 cup Passion fruit Pulp
- 2 tbsp sugar
- 2 tbsp water
Instructions
- Hydrate the gelatin according to the instructions on the package. (In my case, I just sprinkled the powdered gelatin over 1/4 cup of water. I waited two minutes and microwaved it for 25 seconds, until the gelatin was completely dissolved.) Reserve.
- In a blender add the passion fruit pulp and approx. 1/4 cup of water (to make it easier to blend), and mix it for a few seconds, just to brake the fibers that bind everything together, separating the seeds from the pulp. Then strain it with a sieve to remove the seeds. Reserve the juice.
- In the same blender (just give it a quick rinse), place the sweetened condensed milk, media crema or heavy cream, and passion fruit juice. Mix for about 30 seconds and slowly add the dissolved gelatin. Blend for 2 more minutes.
- Transfer the mousse to small bowls, glass cups or one small/medium dish of choice, and refrigerate for approximately 3 hours, or until firm.
- If you made the syrup, spread it on top of the mousse when it's time to serve.
Passion Fruit syrup (optional)
- In a small saucepan add the passion fruit pulp (with seeds), water and sugar, and cook over medium / low heat, stirring constantly, for approximately 5 minutes, or until some of the liquids evaporate, and it is thicker, like a syrup (see photos in the post).
Notes
- Tip: Add 1/2 to 1 tablespoon of lemon juice to the mousse if you are using concentrated juice. It will help the mousse to taste fresher.
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional, etc…
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Found a great 100% pure Passion fruit puree with no water or sugar added at http://www.davinehawaii.com thought I’d share.
That’s great to know!! Thanks for sharing Rochelle!❤