Passionfruit Mousse
Passionfruit Mousse captures the bright, tangy flavor of fresh passionfruit in a light, airy dessert that sets beautifully in individual glasses. Folding whipped cream into the passionfruit base keeps the texture fluffy while letting the fruit's natural tartness come through. Active prep takes around 20 minutes, followed by at least 2 hours of chilling.
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- Fine Mesh Sieve
- Serving Glasses or Ramekins
Ingredients
- 1 cup fresh passionfruit pulp for best results, use ripe passionfruit
- ½ cup granulated sugar organic sugar preferred
- 1 tablespoon gelatin powder
- 2 tablespoons water room temperature
- 1 cup heavy whipping cream chilled
Instructions
- In a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let it bloom for about 5 minutes until it absorbs the water completely.
- Meanwhile, in a saucepan over low heat, combine passionfruit pulp and granulated sugar. Stir gently until the sugar dissolves completely and the mixture becomes fragrant. Be careful not to boil.
- Remove from heat and whisk in the bloomed gelatin until fully dissolved. Pass the mixture through a fine mesh sieve to remove the seeds, and let it cool to room temperature.
- In a mixing bowl, use an electric mixer to whip the chilled heavy cream until soft peaks form. Gently fold the cooled passionfruit mixture into the whipped cream until well combined and smooth.
- Divide the mousse evenly among 4 serving glasses or ramekins. Chill in the refrigerator for at least 2 hours to set.
Notes
- For an extra layer of flavor, you can top the mousse with a dollop of whipped cream and a sprig of fresh mint before serving.
Nutrition
Calories: 362kcalCarbohydrates: 40gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 37mgPotassium: 263mgFiber: 6gSugar: 33gVitamin A: 1625IUVitamin C: 18mgCalcium: 48mgIron: 1mg
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