There are not many countries that so fully embrace passionfruit and this Mousse de maracujá - Passionfruit Mousse is from none other than Brazil who has a fondness for this fruit. Have you ever heard of passionfruit mousse? To be honest, I never had prior to discovering this dish.
Passionfruit is one of those obscure items of produce you likely have to look for at a large supermarket because it’s not often known even what to do with it, but a little goes a long way and you can do so much with this very fragrant fruit.
Why you'll love this
Easy as can be
When we say blend, we mean blend the mousse ingredients together so this comes together super easily!!
Fresh passionfruit syrup
The slightly tart and sweet passionfruit is turned into a thickened syrup that sits on top of the mousse
Ingredients and substitutions for Passionfruit Mousse
- Condensed milk: This mousse relies solely on dairy to make it thick which is where the sweetened condensed milk (along with the heavy cream) comes in to not just thicken the mousse, but also add a creaminess. This is a very traditional ingredient in many recipes in Brazil, however, you could substitute with gelatin and milk, but this would likely change the structure and traditional flavor of the dish and I have not tried this so cannot suggest what the result would be.
- 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 as I do not recommend completely substituting with a different type of sugar in this dish.
- Passionfruit: Fresh passionfruit pulp works best here to make your syrup for the top of this dessert which simmers down until it’s thick and sticky and the flavor has been concentrated.
- Passionfruit juice: If you cannot source plain passionfruit juice you could sieve 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 sieve 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 mix that will lend similar flavors.
See recipe card for quantities.
Equipment needed to make this
Blender: You’ll need a blender or immersion blender to make this. Alternatively, you could use a whisk or electric mixer.
Small saucepan: To make that passionfruit syrup, you’ll need a small saucepan or pot.
More Passionfruit recipes you’ll love
How to make Passionfruit Mousse:
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: + chill time 4 hours 30 minutes
- Yield: Serves 6
- Category: Desserts
- Cuisine: Brazilian
This gelatin free, light and creamy Passionfruit Mousse recipe is topped with a homemade passionfruit syrup makes for a rather quick and easy dessert perfect for a bunch of passionfruit syrup.
1 can (396 grams /14 ounces) condensed milk
250 milliliters / 1 cup heavy cream
330 milliliters / 1.4 cups passion fruit juice
247 grams / 1 cup passion fruit pulp (about 12 passionfruit)
100 grams / ½ cup superfine/caster sugar
- 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.
Adapted from Tudogostoso
- Calories: 496 calories per serve
Keywords: brazilian dessert, gluten free dessert, passionfruit dessert, mousse
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