Passion Fruit Mousse
Bright and airy, this mousse is the perfect light dessert for warm evenings and cozy gatherings, bringing tropical tartness and creamy texture together in a simple make-ahead treat.
Ingredients
Fruit
- 1 cup passion fruit pulp
Dairy
- 1 cup heavy cream Use chilled for better results.
Sweetener
- 1/2 cup sugar
Eggs
- 3 egg whites Use pasteurized if concerned about raw egg.
Optional for firmer set
- 1 tablespoon gelatin Optional.
- 1/4 cup water If using gelatin.
Instructions
Preparation
- In a mixing bowl, combine the passion fruit pulp and sugar until the sugar dissolves.
- In a separate bowl, whip the heavy cream until soft peaks form.
- In another clean bowl, beat the egg whites until stiff peaks form.
- If using gelatin, dissolve it in the 1/4 cup water over low heat, then let it cool slightly but stay pourable.
Mixing
- Gently fold the passion fruit mixture into the whipped cream until mostly combined.
- Fold in the beaten egg whites gently until the mixture is smooth and airy; if using gelatin, fold it in now.
Chilling
- Spoon the mousse into individual cups and refrigerate for at least 2 hours before serving.
Notes
Use chilled bowls and beaters for the whipped cream to reach peaks faster. Fold gently to keep the mousse light—overmixing will deflate it. Allow at least 2 hours chilling time so flavors meld and the texture firms. Store covered in the fridge for up to 2 days for best texture.