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.
Keyword: Dessert, mousse, Passion Fruit
Author: Lilian Vallezi
14ozSweetened Condensed Milk
8ozMedia Crema (table cream) or Heavy Cream
7ozPassion fruit Pulp/juice(read notes about options)
1.5ozwater (about ¼ cup)
1 ½teaspoonunflavored gelatin powder
Passion Fruit Syrup (Optional)
⅓cupPassion fruit Pulp
Hydrate the gelatin according to the instructions on the package. (In my case, I just sprinkled the powdered gelatin over ¼ 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. ¼ 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).
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 (7oz) 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 ½ to 1 tablespoon of lemon juice to the mousse if you are using concentrated juice. It will help the mousse to taste fresher.