Say hello to a spoonful of tropical sunshine! Passion Fruit Mousse is a creamy, tangy-sweet Brazilian classic that’s ready to whisk you away with its vibrant flavors and silky texture. It’s unbelievably easy to whip up with just a handful of ingredients, and the fresh passion fruit on top adds the ultimate hint of exotic flair. Whether you’re impressing friends at a dinner party or cooling off on a hot afternoon, this Passion Fruit Mousse always steals the show.
Ingredients You’ll Need
The beauty of this recipe is how simple yet essential each ingredient is. Every component brings something unique: bright color, lush texture, or that signature tart sweetness that makes each bite unforgettable.
- Passion fruit pulp (1 cup): The star ingredient, providing a refreshing, tropical tang; use with seeds for crunch or strain for a silky finish.
- Sweetened condensed milk (1 14 oz can): Adds rich creaminess and just the right amount of mellow sweetness.
- Heavy cream (1 cup or 8 oz container): Creates a lush, mousse-like texture that melts in your mouth.
- Unflavored gelatin (1/2 tbsp, optional): For extra structure if you prefer your mousse to hold its shape beautifully.
- Water (2 tbsp, if using gelatin): Essential for blooming and dissolving the gelatin smoothly.
- Extra passion fruit pulp (for topping): Adds a punch of flavor and a gorgeous look when spooned over the finished mousse.
How to Make Passion Fruit Mousse
Step 1: Bloom the Gelatin (Optional)
If you prefer a firmer mousse that’s easy to unmold or slice, start by sprinkling the unflavored gelatin over two tablespoons of water in a small bowl. Let it absorb the water for about five minutes, then gently heat it—either in the microwave in ten-second bursts or over a pan of simmering water—until completely dissolved. Allow it to cool slightly before adding to your mousse mixture.
Step 2: Blend the Mousse Base
Place the passion fruit pulp (strain out the seeds if you like a smoother texture), sweetened condensed milk, and heavy cream into your blender. Blend until the mixture is completely smooth and evenly pale yellow. This is where all the tropical aromas begin to bloom!
Step 3: Incorporate the Gelatin
If you’re using gelatin, pour the dissolved, slightly cooled gelatin into the blender and pulse a few more times just until everything is well incorporated. You’ll notice the mousse mixture thicken just a little, promising a perfect set.
Step 4: Chill and Set
Pour the blended mixture into individual dessert cups, cocktail glasses, or a medium serving dish. Refrigerate for at least four hours—or overnight if you can wait! The dessert will set to a lovely, cloud-like consistency, just waiting to be topped.
Step 5: Top and Serve
Right before serving, spoon an extra drizzle of passion fruit pulp (with or without seeds) over each portion for a punchy finish. The bright seeds look absolutely stunning and give an irresistible pop of texture.
How to Serve Passion Fruit Mousse
Garnishes
For the ultimate Passion Fruit Mousse experience, add a generous dollop of fresh passion fruit pulp on top right before serving. For added flair, try a sprinkle of lime zest, some edible flowers, or even a handful of crushed pistachios for a little crunch. Each garnish brings out a new side of this already dramatic dessert!
Side Dishes
This mousse pairs beautifully with snappy butter cookies or crisp ladyfingers, which can be dipped for a little extra indulgence. If you’re planning a Brazilian-themed feast, serve alongside coconut macaroons or fresh tropical fruits for an extra-refreshing finale.
Creative Ways to Present
Passion Fruit Mousse shines in almost any setting! Layer mini mousse parfaits in shot glasses for cocktail parties, pipe into hollowed passion fruit shells for an elegant restaurant vibe, or go rustic with ramekins and a scatter of seeds on top. Your imagination is the only limit for presenting this beautiful treat.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Cover your passion fruit mousse tightly and store it in the refrigerator for up to three days. The flavor actually deepens as it chills, making day-two mousse even more irresistible. Just be sure to add fresh fruit topping before serving rather than before storing.
Freezing
If you’d like to prepare Passion Fruit Mousse ahead of a party, it freezes well! Pour the mousse into individual airtight containers, freeze for up to two months, and thaw overnight in the fridge. The texture may become slightly more dense but the taste remains fabulously tropical.
Reheating
This dessert is served chilled and should never be warmed, but if you’re taking it out of the freezer, allow it to soften overnight in the refrigerator before enjoying. Give the mousse a gentle stir if needed to restore its silky consistency, then top with fresh fruit and serve.
FAQs
Can I use bottled passion fruit juice instead of fresh pulp?
Yes, you can use high-quality bottled juice if you can’t find fresh passion fruit. Just make sure it’s pure, unsweetened juice so you control the sweetness and tang, and be aware you’ll miss out on the signature seedy crunch!
Is gelatin absolutely necessary for Passion Fruit Mousse?
Not at all! Traditional recipes often skip gelatin, relying on heavy cream and condensed milk for a soft, fluffy set. However, if you’d like a firmer mousse—especially for unmolding—gelatin is helpful.
Can I make this mousse dairy-free?
Absolutely! Swap the sweetened condensed milk and cream for rich coconut milk and coconut cream. The flavor stays tropical, and the texture remains lovely with a plant-based twist.
How long does Passion Fruit Mousse need to chill?
For best results, let your mousse chill for at least four hours so it’s fully set and nicely cold. Overnight is even better for convenience and deepest flavor.
What are some other tropical flavors I can pair with this dessert?
Mangos, pineapples, bananas, or even a drizzle of coconut caramel turn this mousse into a truly decadent tropical treat. Feel free to mix and match toppings to your heart’s content!
Final Thoughts
If you’re looking to add a splash of tropical magic to your dessert repertoire, Passion Fruit Mousse will never let you down. Each bite captures the sunshine and zest of Brazil, and it’s so simple that it might just become your new signature sweet. Go ahead—treat yourself and those you love to this unforgettable dessert!
Print
Passion Fruit Mousse Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Blending, Chilling
- Cuisine: Brazilian
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Brazil with this creamy Passion Fruit Mousse (Mousse de Maracujá). Silky-smooth and tangy-sweet, this dessert is a delightful treat topped with fresh passion fruit pulp.
Ingredients
Main Ingredients:
- 1 cup passion fruit pulp (with seeds or strained)
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container heavy cream
Optional for Firmer Mousse:
- 1/2 tbsp unflavored gelatin
- 2 tbsp water
Extra for Topping:
- Passion fruit pulp
Instructions
- Bloom Gelatin: If using, sprinkle gelatin over water, let bloom 5 mins, heat until dissolved.
- Blend Ingredients: In blender, mix passion fruit pulp, condensed milk, and heavy cream until smooth.
- Add Gelatin (if using): Briefly blend in dissolved gelatin.
- Chill: Pour mixture into cups, refrigerate for at least 4 hours to set.
- Top and Serve: Spoon extra passion fruit pulp over mousse before serving.
Notes
- You can strain the passion fruit pulp for a smoother texture.
- Adjust sweetness by using more or less condensed milk.
- For a vegan version, use plant-based condensed milk and cream substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
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