Passion Fruit Mousse Recipe
A silky-smooth, tropical dessert combining vibrant passion fruit, whipped cream, and sweetened condensed milk for a refreshing yet indulgent mousse — perfect as a light, make-ahead dessert for dinners or summer gatherings.
Ingredients
- 1 cup ≈ 240 ml passion fruit pulp — fresh or thawed frozen
- 1 can ≈ 395 g sweetened condensed milk
- 1 cup ≈ 240 ml heavy whipping cream (chilled)
- 1 tablespoon powdered gelatin or substituted agar-agar if vegetarian/vegan
- 1/4 cup ≈ 60 ml cold water (for gelatin blooming)
- 1 –2 tablespoons granulated sugar optional; adjust to taste
- Pinch of fine sea salt
- Optional garnish: reserved passion fruit seeds fresh fruit slices, mint leaves, toasted coconut, chocolate curls, etc.
Instructions
Extract Passion Fruit Pulp
- If using fresh passion fruits: slice in half, scoop out pulp into a bowl.
- Reserve a few spoonfuls of pulp + seeds for garnish (optional).
Bloom Gelatin
- Sprinkle the gelatin evenly over 1/4 cup cold water in a small heatproof bowl. Let it sit 5–10 minutes until it gels (blooms).
Puree and Strain (Optional)
- For smoother mousse, pour the pulp through a fine mesh sieve into a bowl, pressing gently to extract juice. Discard or reserve solids depending on preference. Taste the liquid — if it’s very tart, stir in 1 tablespoon of sugar (optional).
Dissolve Gelatin and Combine with Pulp
- Warm the bloomed gelatin gently (double boiler or brief microwave bursts) until fully dissolved — do not boil.
- Stir the dissolved gelatin into the passion fruit juice. Mix thoroughly and allow to cool to lukewarm (≈ 30–35 °C / 86–95 °F).
Prepare Condensed Milk Base
- In a mixing bowl, whisk the sweetened condensed milk with a pinch of sea salt until smooth. Taste, then add the cooled passion-fruit–gelatin mixture and stir to combine thoroughly.
Whip the Cream
- In a chilled bowl, whip the heavy cream until soft peaks form. Avoid over-whipping; you want airy cream that still folds smoothly.
Fold Cream into Fruit Mixture
- Gently fold one-third of the whipped cream into the passion fruit mixture to lighten it. Then fold in the remaining cream in two batches, maintaining as much air as possible.
Portion and Chill
- Spoon or pour mousse into individual serving glasses (or a larger mold). Smooth the top. Cover and chill in fridge for at least 4 hours, ideally overnight, until set.
Garnish and Serve
- Just before serving, garnish with reserved passion fruit seeds, fresh fruit slices, mint, toasted coconut, chocolate curls or any preferred toppings. Serve chilled.
Notes
- Sugar & Sweetness: The sweetness depends largely on the passion fruit’s tartness and the condensed milk. Taste the pulp before mixing — if fruit is very tart, add sugar; if mildly tart, you may skip extra sugar.
- Gelatin vs Agar-Agar: Use gelatin for a classic airy mousse. For vegetarian/vegan version, swap gelatin for agar-agar (check package instructions), but texture will be slightly firmer and less airy.
- Storage: Store mousse covered in the refrigerator for up to 3 days. Garnish just before serving for best presentation. Texture may begin to degrade after 3 days. Freezing is not recommended (cream may separate).
- Serving Tips: Serve in chilled glasses/small bowls for best texture and presentation. Garnish with fresh fruit, mint leaves, toasted nuts or chocolate for extra flair.
- Make-Ahead Strategy: You can prepare the mousse base and pour into glasses up to 48 hours ahead. Keep covered and chilled; add garnish only before serving.