Brazilian Passion Fruit Mousse
Brazilian Passion Fruit Mousse is a refreshing, creamy dessert blending tangy passion fruit pulp with sweetened condensed milk and whipped cream. This easy-to-make mousse boasts a perfect balance of bright tropical flavor and smooth, airy texture—ideal for summer parties, festive gatherings, or everyday indulgence.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Fine mesh strainer (optional, for pulp)
- Serving glasses or bowls
- Spatula
Ingredients
- 1 cup (240 ml) passion fruit pulp (fresh or frozen, thawed)
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 cup (240 ml) heavy cream or whipping cream
- Optional: 1 tablespoon gelatin powder (for firmer mousse)
- Optional: 1 tablespoon lime juice or zest (for brightness)
Instructions
- Prepare Passion Fruit Pulp: If using fresh passion fruit, cut and scoop out pulp. Strain if a smooth texture is desired, or leave seeds for added crunch.
- Whip Cream: In a chilled bowl, whip heavy cream to soft peaks. Be careful not to overwhip.
- Mix Condensed Milk: Gradually fold the sweetened condensed milk into the whipped cream until well combined and smooth.
- Incorporate Passion Fruit: Gently fold passion fruit pulp into the cream mixture, preserving the airy texture. Add lime juice or zest if using.
- Optional Gelatin Step: If using gelatin, bloom gelatin powder in cold water, then warm gently until dissolved. Fold into the mousse mixture evenly.
- Chill: Pour mousse into serving glasses or a large bowl. Refrigerate for at least 4hours or until set.
- Serve: Garnish with fresh passion fruit seeds, mint leaves, or edible flowers before serving.
Notes
- Fresh passion fruit offers the best flavor, but frozen pulp works well and is easier to find year-round.
- Chilling cream and mixing bowls beforehand helps achieve better whipped cream texture.
- Gelatin is optional but recommended for a firmer mousse, especially in warmer climates.
- For a lighter mousse, reduce the amount of sweetened condensed milk slightly.
- Vegan adaptations can use coconut cream and agar-agar (see variation section).
- Store leftovers covered in the refrigerator for up to 3 days.