Passion Fruit Mousse Recipe
Growing up in Brazil, passion fruit mousse was a part of day to day things. You’d find it in every street fair, every bakery around the corner, every birthday party. It’s such a popular and common dish the we take it for granted. I confess I didn’t even like it that much. But now, living in Australia I kinda miss it.
Everytime I see one of those tiny, sad, purple passion fruit baskets at the supermarket, I think about those yellow, juicy, huge ones I used to see back home.
Today, I guess I was feeling a little homesick. Maybe because it has been raining a lot here and Melbourne weather is really getting on my nerves this “summer”. So, I figured, nothing like the sweet taste of Brazilian summer to put me back in a good mood.
With only 3 ingredients, this passion fruit mousse recipe is really easy and simple to make. But, depending where you live, the challenge lies in finding some of the them. Condensed milk should be fairly easy. The cream, traditionally, we use what’s called here in Australia reduced fat cream which is lighter than thickened cream. Woolworths usually carries a few cans and you’ll find it in the aisle with the long life milk. In the US, look for “media crema” or “table cream”. Alternatively, you can use thickened cream, double cream, or even evaporated milk.
The passion fruit concentrate is the hardest one to get. I usually buy this one or this one, but it was out of stock. So instead, I got 2 cans of pulp in syrup, passed it through a sieve and used the liquid for the mousse and the pulp plus seeds for the topping. In the US you can check the Latin foods aisle of the grocery store, where it is sometimes sold in bottles or cans. Just make sure you getting the concentrate and not just juice.
Passion Fruit Mousse
- 395 g condensed milk (1 can)
- 300 ml cream (evaporated milk, reduced fat or thickened)
- 200 ml passionfruit pulp without seeds (concentrated juice will do)
- 12 g unflavored gelatin (1 bag)
- 1/3 cup water
- 3 tbsp sugar
- passion fruit pulp with seeds
- Hydrate (melt) the gelatine by warming some of the cream
- Blend all ingredients until incorporated and aerated
- Divide liquid in 6 equal parfait glasses
- Leave in the fridge to set for at least 4 hours
- Melt sugar in boiling water
- Add passion fruit pulp and mix until return to boil (about 2 to 3 min)
- Serve cold on top of mousse