📝 About This Recipe
Transport your senses to the tropics with this quintessential Brazilian dessert, known for its perfect equilibrium of tart, aromatic passion fruit and silky, sweet cream. This cloud-like mousse captures the vibrant soul of exotic fruit, offering a refreshing brightness that cuts through the richness of condensed milk. It is a sophisticated yet simple celebration of the 'Fruit of Passion,' making it the ultimate palate cleanser or a stunning finale to a summer dinner party.
🥗 Ingredients
The Mousse Base
- 1 cup Passion fruit pulp (freshly strained from about 5-6 ripe, wrinkled fruits)
- 14 ounces Sweetened condensed milk (one standard can)
- 1.5 cups Heavy whipping cream (very cold, at least 36% fat content)
- 1 tablespoon Unflavored gelatin powder (optional, for a firmer set)
- 3 tablespoons Water (cold, to bloom the gelatin)
- 1/2 cup Greek yogurt (plain, full fat for extra tang)
The Coulis Glaze
- 1/2 cup Passion fruit pulp with seeds (reserved from fresh fruit)
- 1/4 cup Granulated sugar
- 1 teaspoon Cornstarch (dissolved in 1 teaspoon of water)
For Garnish
- 6 pieces Fresh mint leaves (for a pop of color)
- 1 tablespoon Dark chocolate shavings (optional, for contrast)
- 1/2 cup Fresh raspberries (to serve on the side)
👨🍳 Instructions
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1
Begin by extracting the juice. Halve the passion fruits and scoop the pulp into a fine-mesh sieve over a bowl. Use a spoon to press the pulp firmly until you have 1 cup of pure juice. Reserve 1/2 cup of pulp with seeds for the glaze.
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2
If using gelatin for a stable mousse, sprinkle the gelatin powder over 3 tablespoons of cold water in a small heat-proof bowl. Let it 'bloom' for 5 minutes until it thickens.
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3
In a blender, combine the sweetened condensed milk, the 1 cup of strained passion fruit juice, and the Greek yogurt. Blend on medium speed for 2 minutes until completely smooth and slightly aerated.
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4
Gently melt the bloomed gelatin in the microwave for 10-15 seconds until liquid (do not boil). With the blender running on low, slowly pour the liquid gelatin into the passion fruit mixture and blend for 30 more seconds.
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5
In a separate chilled large bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. Be careful not to over-beat into butter.
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6
Using a large rubber spatula, gently fold one-third of the whipped cream into the passion fruit base to lighten the texture.
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7
Carefully fold in the remaining whipped cream in two batches. Use a 'cut and fold' motion to keep the air in the mousse, ensuring no white streaks remain.
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8
Divide the mousse into 6 individual glass ramekins or one large glass serving bowl. Smooth the tops with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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9
Prepare the glaze: In a small saucepan, combine the reserved pulp with seeds and the granulated sugar. Simmer over medium heat for 3-4 minutes until the sugar dissolves.
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10
Stir in the cornstarch slurry and simmer for another 1 minute until the glaze thickens slightly and looks glossy. Remove from heat and let it cool completely to room temperature.
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11
Once the mousse is set and the glaze is cool, spoon a thin layer of the seeded glaze over each portion of mousse.
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12
Garnish with a fresh mint leaf and a few chocolate shavings if desired. Serve chilled directly from the refrigerator.
💡 Chef's Tips
Always use wrinkled passion fruits; the uglier and more shriveled the skin, the sweeter and more aromatic the juice inside. If you cannot find fresh fruit, use a high-quality frozen passion fruit puree (ensure it is 100% fruit with no added sugar). To achieve the lightest texture, ensure your heavy cream is ice-cold before whipping. Avoid over-blending the mixture after adding the gelatin to prevent the mousse from becoming rubbery. For a vegan version, substitute condensed coconut milk and coconut whipping cream.
🍽️ Serving Suggestions
Pair with a glass of chilled Late Harvest Riesling or a sparkling Moscato d'Asti. Serve alongside thin, crisp almond tuile cookies for a delightful textural contrast. Accompany with a side of fresh tropical fruits like mango or papaya to enhance the exotic notes. For an elegant presentation, serve inside the hollowed-out passion fruit shells. A dollop of extra unsweetened whipped cream on top can help balance the intensity of the tart glaze.