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Loading...A silky, tropical Brazilian classic, this passion fruit mousse balances tangy fruit with sweet condensed milk and cloud-like whipped egg whites. Topped with a quick passion fruit syrup, it is the perfect light dessert for warm weather and dinner parties alike.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings6
Yield6 individual mousses
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 18 gFat
- 11 gSaturated Fat
- 48 gCarbs
- 0.5 gFiber
- 45 gSugar
- 8 gProtein
- 130 mgSodium
- 250 mgPotassium
- 200 mgCalcium
- 0.5 mgIron
- 18 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the Passion Fruit Mousse
- 1 cup fresh passion fruit pulp (from about 8 to 10 ripe fruits), strained through a fine sieve
- 1 can (14 oz) sweetened condensed milk
- 1 cup cold heavy cream
- 3 large pasteurized egg whites, at room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
For the Passion Fruit Topping
- Reserved passion fruit seeds (about 3 tablespoons)
- 1/2 cup fresh passion fruit pulp
- 4 tablespoons granulated sugar
- 3 tablespoons water
- 1 teaspoon cornstarch
Directions
- Strain the passion fruit pulp through a fine mesh sieve, pressing gently to extract about 1 cup of smooth juice; reserve the seeds separately for the topping.
- In a large chilled bowl, whisk together the passion fruit juice, sweetened condensed milk, heavy cream, and vanilla until smooth, thick, and well combined.
- In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy, then gradually add the sugar and continue beating until glossy stiff peaks form.
- Fold the beaten egg whites into the passion fruit mixture in three gentle additions, using a spatula and cutting through the center to keep the mousse light and airy.
- Divide the mousse evenly among 6 individual glasses, ramekins, or a single serving dish, then cover and refrigerate for at least 4 hours or overnight until firmly set.
- While the mousse chills, make the topping: combine the reserved seeds, 1/2 cup pulp, sugar, water, and cornstarch in a small saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring constantly, and cook for 5 to 7 minutes until it thickens into a glossy, syrupy sauce.
- Spoon the warm passion fruit syrup generously over each chilled mousse just before serving, and garnish with fresh mint leaves if desired.
Cook’s Notes
- Choose passion fruits with slightly wrinkled, heavy skins for the sweetest, most aromatic pulp.
- Make sure your bowl and beaters are completely grease-free when whipping egg whites so they reach full volume.
- For a shortcut version, skip the egg whites and fold in 1 cup of extra whipped cream for an equally creamy mousse.
- The mousse can be prepared up to 2 days ahead and kept covered in the refrigerator; add the topping just before serving.
- If fresh passion fruit is unavailable, use 1 1/2 cups of unsweetened frozen pulp, thawed and strained.
