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I fell in love with passion fruit mousse during a trip to Brazil and couldn't wait to recreate it in my own kitchen. The combination of creamy sweetness and tropical tang creates pure magic in every spoonful. Now it's become one of my favorite desserts to share with friends whether I'm using fresh passion fruits from the market or frozen pulp. It brings a taste of sunshine to any occasion.
A Taste of Paradise
What makes this mousse so special is how it balances sweet and tangy flavors perfectly. I love that it comes together quickly but tastes like something from a fancy restaurant. When people take their first bite their eyes light up at that bright tropical flavor. It's become my go to dessert for summer parties or anytime I want to bring a bit of Brazil to the table.
Let's Gather Our Ingredients
Here's everything you need for this tropical treat:
- Fresh frozen or concentrated passion fruit pulp
- Sweetened condensed milk I love La Lechera brand
- Fresh heavy cream
- Unflavored gelatin if you want extra stability
- Water for the gelatin
- Sugar for our topping sauce
The quality of your passion fruit pulp really makes all the difference here.
Creating The Magic
Start by preparing your gelatin mixing it with water until it hydrates then warming it briefly in the microwave. Let it cool a bit while you gather everything else. Next comes the fun part combining your passion fruit pulp sweetened condensed milk heavy cream and gelatin in the blender. Give it a good long blend about five minutes this creates that gorgeous fluffy texture we're looking for.
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Making That Amazing Topping
While your mousse chills make the topping sauce by cooking fresh passion fruit pulp with sugar until it thickens slightly. I love how those crunchy black seeds add texture and make it look so beautiful. Let it cool completely before spooning it over your chilled mousse.
Serving With Style
I love serving this mousse in pretty glass dishes martini glasses are my favorite but mason jars work beautifully too. The bright yellow color topped with that glossy sauce makes such a stunning presentation. Sometimes I'll use little shot glasses for party portions.
Tips For Perfect Texture
Don't skimp on that blending time the full five minutes makes such a difference in creating light fluffy mousse. If you're skipping the gelatin this step becomes even more important for getting that perfect airy texture we're looking for.
Perfect For Planning Ahead
One of the best things about this dessert is how well it works for entertaining. I often make it a day or two ahead giving it plenty of time to set perfectly in the fridge. It takes all the stress out of dessert when hosting dinner parties.
Keeping It Fresh
Your mousse will keep beautifully in the fridge for about 4 to 5 days in an airtight container. Sometimes I'll freeze portions for up to 3 months they're delicious eaten slightly frozen like a semifreddo. It's like having a bit of summer tucked away for whenever you need it.
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Frequently Asked Questions
- → Can I make this without gelatin?
Yes, but the texture will be looser. If omitting gelatin, chill for 5-6 hours minimum instead of 3 hours to help it set better.
- → Can I make this ahead?
Both the mousse and sauce can be made 1-2 days ahead. Store in the refrigerator until ready to serve.
- → Can I freeze this dessert?
Yes, it can be frozen up to 3 months. Thaw in the fridge or serve partially frozen as a semifreddo.
- → Can I use frozen passion fruit?
Yes, you can use either fresh or frozen passion fruit pulp. Just make sure it's unsweetened if using concentrate.
- → How long do leftovers keep?
Leftovers will keep 4-5 days in an airtight container in the refrigerator.
Conclusion
This traditional Brazilian dessert features a creamy mousse made with passion fruit, sweetened condensed milk and cream, topped with a passion fruit sauce. Easy to make and can be prepared ahead.