📝 About This Recipe
Transport your senses to the vibrant coast of Brazil with this quintessential tropical dessert. Known for its perfect equilibrium of sweetened condensed milk and the sharp, aromatic tang of fresh passion fruit, this mousse is a staple at every Brazilian celebration. It is incredibly airy, luxuriously creamy, and offers a sophisticated flavor profile that belies its simple preparation.
🥗 Ingredients
The Mousse Base
- 14 ounces Sweetened Condensed Milk (one standard can, chilled)
- 10 ounces Table Cream (Creme de Leite) (Nestlé style canned cream or heavy cream with 25% fat)
- 1 cup Concentrated Passion Fruit Juice (unsweetened, high-quality bottled pulp or fresh strained juice)
- 1 tablespoon Unflavored Gelatin Powder (about 12 grams)
- 3 tablespoons Cold Water (to bloom the gelatin)
- 1/4 cup Whole Milk (optional, for a lighter consistency)
The Tangy Coulis Topping
- 1/2 cup Fresh Passion Fruit Pulp (with seeds for texture and visual appeal)
- 1/4 cup Granulated Sugar
- 2 tablespoons Water
- 1/2 teaspoon Cornstarch (dissolved in a teaspoon of water for a glossy set)
Garnish
- 6-8 pieces Fresh Mint Leaves (for a pop of green color)
- 1 tablespoon Dark Chocolate Shavings (optional, to balance acidity)
👨🍳 Instructions
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1
Start by blooming the gelatin: Place 3 tablespoons of cold water in a small heat-proof bowl and sprinkle the gelatin powder over the surface. Let it sit for 5 minutes until it becomes spongy.
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2
While the gelatin blooms, prepare the coulis. In a small saucepan over medium heat, combine the fresh passion fruit pulp (with seeds), sugar, and 2 tablespoons of water.
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3
Simmer the coulis for 3-5 minutes until the sugar dissolves. Stir in the cornstarch slurry and cook for 1 more minute until slightly thickened and glossy. Remove from heat and let it cool completely.
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4
Gently melt the bloomed gelatin by placing the bowl in the microwave for 15-20 seconds or over a pot of simmering water. It should be liquid but not boiling.
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5
In a high-speed blender, pour in the chilled sweetened condensed milk and the table cream (creme de leite).
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6
Add the concentrated passion fruit juice to the blender. If using fresh fruit for the juice, ensure it is strained well to remove all seeds for the base.
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7
Blend the mixture on medium speed for about 2 minutes. You will notice the mixture thickening naturally due to the reaction between the acidic juice and the milk proteins.
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8
With the blender running on low, slowly stream in the melted gelatin and the optional 1/4 cup of milk to ensure a perfectly smooth emulsification.
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9
Increase the speed to high for 30 seconds to incorporate air, which creates those signature tiny bubbles found in authentic Brazilian mousse.
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10
Pour the mixture into a large glass serving bowl or distribute evenly into individual ramekins or martini glasses for a sophisticated presentation.
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11
Cover with plastic wrap, ensuring it doesn't touch the surface of the mousse, and refrigerate for at least 4 hours, though overnight is preferred for the best set.
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12
Once the mousse is firm, gently spoon the cooled passion fruit coulis over the top, spreading it to the edges.
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13
Garnish with a single mint leaf per serving and a few dark chocolate shavings if desired before serving chilled.
💡 Chef's Tips
For the best flavor, use 'Maguary' brand concentrated juice or fresh yellow passion fruits; avoid the sweetened 'juice drinks' found in cartons. If your mousse has tiny lumps, pass the mixture through a fine-mesh sieve before pouring it into serving dishes. To achieve a lighter, more 'aerated' texture, you can fold in 1 cup of whipped heavy cream to the final blended mixture. Always ensure your gelatin is fully dissolved and liquid; if it hits the cold milk as a solid, it will create rubbery bits in your dessert. For a vegan version, substitute the milk products with full-fat coconut milk and use agar-agar instead of gelatin.
🍽️ Serving Suggestions
Pair with a crisp glass of Moscato d'Asti or a light Sparkling Rosé to complement the acidity. Serve alongside 'Pão de Queijo' (Brazilian Cheese Bread) for a classic sweet-and-salty Brazilian afternoon snack. Top with a dollop of unsweetened whipped cream to mellow out the intense tartness of the passion fruit. Accompany with thin butter cookies or 'Tuiles' to add a crunchy textural contrast to the creamy mousse.