Mousse is a delicious dessert on its own, divided into serving dishes before it’s usual, and it can also be worked to be a layering component in cakes This delightful fruit mousses is perfectly light and easy to make. It just takings five minutes, three fixings, and a food processor. The result will delight even your fussiest guests.
There are lots of different kinds (including this of delightfully easy chocolate mousse recipe, with only a few fixings), but the outmoded method is price learning because it’s so multipurpose. Since the dish has so few fixings, basic pinches can crop dozens of different flavor combinations. The sky’s the limit for making your own custom mousse recipe.
- 250 grams puréed peeled fruit (frozen fruit of your choice mixed in a blender with a pinch of sugar)
- 1/3 cup granulated sugar
- 6 grams gelatin sheets
- 1 1/3 cups heavy cream
Calories: 330kcal | Carbohydrates: 33g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 23mg | Potassium: 180mg | Fiber: 1g | Sugar: 29g | Vitamin A: 875IU | Vitamin C: 52.5mg | Calcium: 53mg | Iron: 0.4mg
Steps to Make It
Prepare the Fruit Mixture
- Gather the ingredients.
- If using fresh fruit, slice the passion fruit in half and scrape the pulp into a saucepan. If using pulp, place it in a saucepan.
- Heat fruit on low heat, stirring until it dissolves slightly and becomes more liquid. Do not boil.
- Strain the pulp into a measuring cup and let it cool. Measure 3/4 cup. Reserve a few seeds for decoration.
- Place 1/4 cup of water in a small glass bowl and sprinkle the gelatin over it. Heat in the microwave for 15 seconds and stir. Repeat until the gelatin is melted and dissolved, but be careful the water doesn’t boil.
Make the Meringue
- Mix the sugar and 1/4 cup of water in a saucepan and bring to a boil. Using a candy thermometer, check for 250 F and then remove the mixture from the heat.
- Using a standing or hand mixer, beat the egg whites until they form peaks.
- Slowly add the hot sugar mixture to the egg whites, letting it run down the side of the bowl as you continue to beat. The meringue should start forming stiff peaks. Continue to beat the meringue on low speed until it cools. Reserve.
Make the Mousse
- In a separate bowl, beat the whipping cream until soft peaks form. Reserve\ Carefully fold the chilled passion fruit mix into the meringue. Do not overmix.
- Mix a small amount of the meringue and passion fruit mixture into the whipped cream. Fold all of the whipped cream back into the meringue mixture.
Passion Fruit Mousse FAQs
Can I make it ahead?
Passion fruit mousses is the perfect make ahead dessert! Since it needs to chill in the fridge to thicken, you can make it 1 or even 2 days before you plan on serving it.
How long will leftovers last in the fridge?
Leftovers will keep well in the fridge for 4-5 days.
Can I freeze it?
While I haven’t tried it, my sources say yes, you can freeze it for up to 3 months.
When ready to eat, thaw in the fridge or eat it like semi freddo!