This super light and airy Passion Fruit Mousse is the perfect ending to any meal. Minutes after whipping and folding three ingredients together you’ll have an ethereal dessert that seems much more difficult
than it is.
It’s best to make this the morning you are going to serve it and let it come together in the fridge for 3-6 hours. There are no additives in this mousse so if days pass it could get watery and break apart, but it will hold up for 24 hours. Trust us, people will want to devour it so once you serve it, it won’t be a problem.
Passion Fruit MousseCourse: DessertCuisine: CubanDifficulty: Easy
14 oz passion fruit pulp, defrosted
1 14-oz can of sweetened condensed milk
1 ½ cups of heavy whipping cream
¼ teaspoon of salt
Berries for topping and serving
- In a medium bowl beat the cream with a handheld mixer until thick and stiff. About 6-8 minutes so it resembles fluffy whipped cream. Set aside 3 tablespoons to use for topping if you’d like.
- In a separate large bowl beat together the salt, condensed milk and the passion fruit for 2-3 minutes until its airy and pale in color.
- In 3 batches fold the whipping cream to the condensed passion fruit mixture with a rubber spatula. With the first batch of whipping cream you can completely incorporate it. But when you add the second and third batches, try to be as gentle as possible folding in as carefully as you can. You do not want to mix it vigorously or you will deflate the whipped cream. You should see streaks of cream but not clumps. Place the mousse in a large bowl or individual cups. Refrigerate for at least 3 hours or up to overnight. When you are ready to serve, top with a dollop of the cream you set aside and some fruit.