Passionfruit mousse recipe
This delicious passionfruit mousse recipe is easy to make and tastes superb.
I’m excited to share this quick recipe with you because it is the perfect tropical summer dessert.
I made this recently for family members and they loved the flavour and the way it dissolves in your mouth.
They’ve already asked me to make it again—and it hasn’t even been a week yet!
Here in Far North Queensland, every passionfruit vine is in fruit at the moment.
My father has one growing in his front yard (actually, running wild would be a better way to describe it).
Despite giving them away to family and friends, he still has a glut.
The variety is Panama red. When you cut one open, you’ll find it’s crammed full of plump, juicy, tangy pulp.
You can’t beat the flavour of fresh passionfruit.
I couldn’t bear the thought of them going to waste, so I had to find a way to use them up.
Passionfruit vines are native to South America, so I decided to choose a recipe from that region. After all, they should know the best way to use them, right?
You bet they do!
Enter passionfruit mousse
This classic Brazilian dessert (called mousse de maracuja). It’s a great way to showcase passionfruit’s unique taste.
I hunted around for a good recipe but ran into a couple of problems.
First of all, most recipes used passionfruit pulp, cream, and condensed milk.
As far as I’m concerned, this is not a real mousse.
I know it’s easy to make but the real deal is not that much harder to put together and the results are way, way better.
So, I tinkered around with a more traditional mousse recipe using eggs and gelatine. It took a few goes – and a couple of disasters to get it right – but the end result is perfect.
And it’s easy to make.
Here’s the recipe.
Passionfruit mousse
Ingredients (mousse)
1/3 (165 ml) cup strained passionfruit juice (made from the pulp of approx. 5 passionfruit)
3 eggs, separated
1/2 (125 ml) cup of caster sugar
1 cup (250 ml) thickened cream
3 gelatine sheets (5 grams)
Ingredients (topping)
Pulp of 3 passionfruit
1 teaspoon caster sugar
Method
1. Place gelatine sheets in a bowl of water and allow to soften.
2. Bring passionfruit juice to the boil in a saucepan on stove top, then remove from heat.
3. Take gelatine from the bowl and wring out the excess water. Then add to passionfruit juice and stir until gelatine dissolves. Set aside to cool to about room temperature.
4. Whisk the egg yolks together with the caster sugar until pale and creamy. Then fold this into the passionfruit juice and gelatine mixture.
5. Now beat the egg whites in a separate bowl until stiff.
6. In another bowl, whip the cream until soft peaks form.
7. The next step is to combine everything. But you want to start off by adding a spoonful of the egg white and a spoonful of the cream to the passionfruit juice. Then fold through until combined.
8. Gradually add the rest of the egg whites and cream, folding through until combined. The mixture will be lovely lemon yellow colour throughout and have a light, airy texture.
9. Spoon even amounts into 6 glass tumblers (or whatever you want to serve the mousse in). Then place in the fridge for at least 3 hours to set.
10. Before serving, combine the pulp from 3 passionfruit with a teaspoon of caster sugar. Spoon over the top of the mousse.
11. Wait for compliments from your dinner guests! lol
So there you have it – the recipe for delicious passionfruit mousse.
I’d love to hear what think of this recipe.
If you give it a go, please share your results with us in the comments section below.
The great thing about this recipe is you could interchange the passionfruit juice with the juice of so many other tasty tropical fruits.
Let your creativity go wild!
Would you like to learn more about the amazing flavours of Brazilian cooking?
I’ve got an awesome book to recommend to you. It’s called The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook.
It’s a must-have for any home kitchen. With simple techniques and well-explained directions, you’ll be cooking exotic dishes like Meat Croquettes, Salmon over a Caipirinha Risotto, Broccoli and Minas Cheese Souffles, and Molten Dulce de Leche Cake with a Sour Cream Sorbet in no time at all.
And the neighbours will be lining up to score a dinner invite to one of your Brazilian-themed nights!
To find out more about this fantastic book and get the latest price from Amazon click here.
Thanks for reading.
If you aren’t following this blog, and would like to, click on the “subscribe by Email” link on this page. It’s towards the bottom if you’re viewing this on a mobile device, or in the sidebar on the right if you’re on a PC.
That way you won’t miss a post!
Grow , Catch , Cook 
1st pic: looks quite like some temptingly unusual looking elixir 🙂
LikeLike
It tastes like one, too!
Thanks for your comment,
Justin
LikeLike