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Brazilian Passion Fruit Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 33 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Brazilian
  • Diet: Vegetarian

Description

This Brazilian Mousse de Maracujá is a luscious and creamy passion fruit dessert combining the tartness of fresh passion fruit with sweetened condensed milk and rich heavy cream, chilled to a perfect airy texture.

Ingredients

Units Scale

Ingredients

  • 1 cup passion fruit pulp (fresh or from concentrate)
  • 1 can sweetened condensed milk (395g)
  • 1 cup heavy cream (or whipping cream)
  • Passion fruit seeds or syrup (optional, for garnish)

Instructions

  1. Prepare Passion Fruit Pulp: To begin, ensure that your passion fruit pulp is ready. If using fresh fruit, cut open 3–4 passion fruits and scoop out the pulp, including the seeds. Strain the pulp through a sieve to remove the seeds if you prefer a smoother mousse, or keep them for added texture. If using concentrate, make sure it’s 100% passion fruit with no added sugar.
  2. Combine Ingredients: In a large mixing bowl, pour in the passion fruit pulp, sweetened condensed milk, and heavy cream. These three ingredients form the base of your mousse, combining tartness from the passion fruit with the rich sweetness of the condensed milk and the creaminess of the heavy cream.
  3. Beat Mixture: Using a hand mixer or a stand mixer, beat the mixture on medium speed for 3–5 minutes, or until it’s fully combined and slightly thickened. The mousse should have a smooth consistency, and the colour will lighten as air gets incorporated into the mixture.
  4. Adjust Flavor: Taste the mousse at this stage. If you prefer a more intense passion fruit flavour, you can add another tablespoon or two of passion fruit pulp. For those who enjoy a sweeter mousse, a tablespoon of sugar can be whisked in. However, the condensed milk typically provides enough sweetness for most tastes.
  5. Pour into Serving Containers: Once the mousse is at your desired flavour and consistency, pour it evenly into individual serving bowls or glasses. Smooth the tops with a spatula for a clean presentation.
  6. Chill: Cover the bowls with plastic wrap and refrigerate for at least 2 hours. This step is crucial to allow the mousse to firm up and chill, giving it the proper airy texture. It’s even better if left to chill for 3–4 hours or overnight for maximum flavour development.
  7. Prepare Syrup (Optional): For an added touch, prepare a simple passion fruit syrup by combining some reserved passion fruit pulp with a bit of sugar and simmering it on the stove for 5–10 minutes until it thickens slightly. Allow it to cool before drizzling over the chilled mousse. Alternatively, you can garnish the mousse with the passion fruit seeds for a bit of crunch and visual contrast.
  8. Serve: When ready to serve, remove the mousse from the fridge and garnish with your prepared syrup or seeds. A light drizzle of syrup not only adds flavour but also creates an elegant presentation. You can also top it with a few fresh mint leaves for a pop of colour and freshness.

Notes

  • Strain the passion fruit pulp if you prefer a smoother mousse, or keep the seeds for added texture.
  • Chill the mousse for at least 2 hours, ideally 3–4 hours or overnight for best texture and flavor.
  • Optional syrup garnish can be made by simmering passion fruit pulp with sugar.

Find it online: https://yumrecipesfood.com/brazilian-passion-fruit-mousse-recipe/