Passion Fruit Mousse (Mousse de Maracuyá)
Mousse de Maracuyá, or Passion Fruit Mousse, is a delightful and refreshing dessert that originates from Muisca Cuisine. This creamy and tangy mousse is the perfect way to end a meal or to enjoy as a light treat on a warm day.
Ingredients
- 2 cups fresh passion fruit pulp
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon unflavored gelatin
- 3 tablespoons cold water
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
- In a large bowl, mix the passion fruit pulp and sweetened condensed milk until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently heat the bloomed gelatin in the microwave for 10 seconds or until it becomes liquid.
- Quickly fold the liquid gelatin into the passion fruit mixture.
- Then, gently fold in the whipped cream until no white streaks remain.
- Pour the mousse into individual serving glasses and refrigerate for at least 4 hours to set.
- Once set, garnish with fresh passion fruit pulp or whipped cream before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 5 minutes
- Total time:
- 25 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Fat
- 5g
- Protein
- 3g
Supplies
Large mixing bowl Small bowl Whisk Electric hand mixer Measuring cups and spoons
Tools
Refrigerator Microwave
Serving suggestions
Serve the Mousse de Maracuyá chilled, topped with fresh mint leaves or a sprinkle of powdered sugar.
Tips & tricks
For a more intense flavor, you can add a splash of freshly squeezed lime juice to the mousse mixture.
Cost
$10