Venezuelan Passion Fruit Mousse recipe

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Ingredients

1 ½ cups frozen unsweetened passion fruit pulp, thawed
½ cup white sugar
1 tablespoon lime juice
2 (.25 ounce) packages unflavored gelatin
¼ cup water
6 egg whites
½ teaspoon cream of tartar
2 passion fruit pulp and seeds, or more to taste

Nutrition Info

91.6 calories
carbohydrate: 19.5 g
cholesterol: : -
fat: 0.3 g
fiber: 4.1 g
protein: 4.2 g
saturatedFat: : -
servingSize: -
sodium: 47.2 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a saucepan over medium-low heat. Combine passion fruit pulp, sugar, and lime juice in the hot pan. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat, let cool completely.

  2. Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes.

  3. Fill a large bowl with ice and water.

  4. Place softened gelatin in the top pan of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until dissolved, 2 to 4 minutes. Add lime-passion fruit mixture. Stir constantly until hot, 1 to 2 minutes more. Remove from heat. Transfer pan to the ice water bath. Let cool, about 30 minutes.

  5. Mix egg whites and cream of tartar together in a large bowl using an electric mixer until stiff peaks form. Gently fold egg white mixture, 1 spoonful at a time, into the cooled passion fruit mixture using a spatula. Spoon mousse carefully into 10 stemmed glasses or ramekins. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours.

  6. Let mousse stand at room temperature for 20 minutes before serving.

Recipe Yield

10 ramekins

Recipe Note

This recipe uses Venezuelan frozen passion fruit pulp, which I can find in Latino markets. It's very good. Take it out of the freezer and let it thaw before you use it. Garnish with a dollop of fresh whipped cream and top with fruits like kiwi and strawberry plus passion fruit pulp and seeds.

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