This Mousse de maracujรก, also known as Passionfruit Mousse, is the perfect dessert with just five simple ingredients and no gelatin. Requiring minimal time, you can easily whip up this delightful dessert with its tangy and tropical flavor.
Table of Contents
Ingredients and substitutions for Passionfruit Mousse
- Condensed milk: This mousse relies solely on dairy to make it thick. The sweetened condensed milk (along with the heavy cream) thickens the mousse and adds a creaminess. You could replace with gelatin and milk, but this would likely change the structure and traditional flavor. It has not been tested in my kitchen so the final results of this change cannot be guaranteed.
- Heavy cream: The traditional way to make this in Brazil would be to use canned creme de leite or milk cream. The best substitute for those of us who cannot source this is heavy cream.
- Sugar: The best sugar here is superfine or caster which helps dissolve into the cream and condensed milk during blending. You could half and half the sugar with light brown sugar and caster sugar. It's not recommended to completely replace with a different type of sugar.
- Passionfruit: Fresh passionfruit pulp works best to make your syrup, which cooks until itโs thick and sticky and the flavor has been concentrated.
- Passionfruit juice: If you cannot source plain passionfruit juice you could strain some of the passionfruit's. However, you want it to still have some body and not just be seeds, so it is not recommended to squeeze all the juice out of the fruit you have. Rather purchase a further 4 passionfruit and strain 8 of your passionfruit's for the juice, adding the seeds to your 1 cup quantity needed for the syrup. The remaining portion of juice needed can be balanced out with a tropical juice mix, (think: orange and mango or pineapple) that will result in a similar flavor.
See recipe card for quantities.
How to make Passionfruit Mousse:
Step 1: Creamy mousse: Place the condensed milk, heavy cream and passionfruit juice into a blender and blend until well combined. Set aside.
Step 2: Passionfruit syrup: Heat the passionfruit pulp and sugar in a small saucepan and simmer until it holds itself apart when you draw a spatula in the center of the saucepan, approximately 10 minutes of cooking.
Step 3: Bowl up: Pour the mousse into your serving bowls and top with 2 tablespoons of the passionfruit syrup.
Step 4: Chill: Refrigerate until firm, approximately 4 hours, preferably overnight.
Step 5: Serve: Dig in!
FAQ's for the best Passionfrut Mousse
Passionfruit pulp can typically be found in specialty grocery stores, Latin American markets, or online. You can also use frozen passionfruit pulp if fresh passionfruit is not available.
While fresh passionfruit pulp is recommended for the best flavor, you can use canned passionfruit juice as a substitute. Just make sure to adjust the amount of sugar accordingly, as canned juice may already be sweetened.
After preparing the mousse, it typically needs at least 4 hours to set in the refrigerator. For best results, it is recommended to let it chill overnight to ensure a firm and creamy texture.
Absolutely! You can garnish the mousse with fresh passionfruit seeds, whipped cream, or a sprinkle of grated chocolate. It adds a lovely touch and enhances the presentation.
More Passionfruit recipes youโll love
Passionfruit Mousse
Ingredients
- 396 grams / 1 can 14 ounces condensed milk
- 227 grams / 1 cup heavy cream
- 345 grams / 1.4 cups passion fruit juice
- 247 grams / 1 cup passion fruit pulp about 12 passionfruit
- 100 grams / ยฝ cup superfine/caster sugar
Instructions
- Place the condensed milk, heavy cream and passionfruit juice into a blender and blend until well combined. Set aside.
- Meanwhile, place the passionfruit pulp and sugar into a small saucepan.
- Heat on medium until simmering and a syrup has formed and it holds itself apart when you draw a spatula in the center of the saucepan, approximately 10 minutes of cooking.
- Pour the mousse mixture into your serving bowls and top with 2 tablespoons of the passionfruit syrup, smoothing out to cover your mousse completely.
- Refrigerate until firm, approximately 4 hours, preferably overnight.
- Serve up.
- Enjoy!
Video
Notes
- Condensed milk: This mousse relies solely on dairy to make it thick. The sweetened condensed milk (along with the heavy cream) thickens the mousse and adds a creaminess. You could substitute with gelatin and milk, but this would likely change the structure and traditional flavor of the dish and has not been tested in my kitchen. The final results of this change cannot be guaranteed.
- Heavy cream: The traditional way to make this in Brazil would be to use canned creme de leite or milk cream. The best substitute for those of us who cannot source this is heavy cream.
- Passionfruit juice: If you cannot source plain passionfruit juice you could strain some of the passionfruit's. However, you want it to still have some body and not just be seeds, so it is not recommended to completely squeeze all the juice out of the fruit you have. Rather purchase a further 4 passionfruit and strain 8 of your passionfruit's for the juice, adding the seeds to your 1 cup quantity needed for the syrup. The remaining portion of juice can be balanced out with a tropical juice mix (think: orange and mango or pineapple) that will lend similar flavors.
- Where to find passionfruit: Passionfruit pulp can typically be found in specialty grocery stores, Latin American markets, or online. You can also use frozen passionfruit pulp, if fresh passionfruit is not available.
- Using canned passionfruit in place of fresh: You can use canned passionfruit juice as a substitute. Just make sure to adjust the amount of sugar accordingly, as canned juice may already be sweetened.
Nutrition
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