Passion Fruit Mousse
Submitted by happyzhangbo
Passion fruit mousse blends fresh passion fruit pulp with sweetened condensed milk, served chilled inside the emptied fruit shells with a cherry on top. Two-ingredient tropical dessert.
YIELD
10 servingsPREP
5 minCOOK
0 minREADY
1 1/6 hrsPassion fruit mousse is the two-ingredient Venezuelan dessert that looks like a magazine shoot and takes five minutes to assemble. The magic happens when passion fruit pulp meets sweetened condensed milk in a food processor. The natural acidity of the fruit thickens the condensed milk into a silky mousse without gelatin, cream whipping, or any other technique.
The presentation is classic. The emptied passion fruit shells get trimmed at the bottom so they stand upright like little cups, then filled with the mousse. A maraschino cherry on top, a few reserved passion fruit seeds for crunch, and an optional mint leaf for green contrast make each portion look like it came from a bakery window.
Pro Tips
- Pick passion fruit with wrinkled skin. Smooth-skinned fruit is underripe; wrinkled skin means the pulp inside has concentrated to maximum flavor and sweetness.
- Strain the pulp to remove most seeds before mixing with the condensed milk. Seeds in the mousse itself turn the texture gritty; a sprinkle on top stays festive.
- Reserve the shell halves carefully when cutting. Trim only a thin slice off the bottom to level them; cut too much and they leak.
- Chill for a full hour before serving. The mousse needs time to set into its proper silky texture; eaten immediately it runs.
Variations
- Fold in softly whipped cream for a lighter, airier mousse.
- Swap passion fruit for mango or pineapple puree for a different tropical spin.
- Layer the mousse in small glasses with crumbled shortbread or digestive biscuits for a parfait-style dessert.
Ingredients
Directions
Cut the passion fruits in halves.
Remove the pulp and seeds and licuify in your food processer.
Save some of the seeds for garnishing.
Strain the processed pulp.
Mix the juice in the food processer with the condensed milk.
Cut off a small portion of the bottoms of the passion fruit skin halves; enough for them to stand up like small cups.
Fill these passion fruit cups with the processed condensed milk mixture.
Place a red cherry on top of each cup and add as garnish a few passion fruit seeds that you previously saved, as well as a mint leaf (optional).
Refrigerate for more than 1 hour.
Serve.
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