Ingredients
Passion Fruit Mousse
- 8 fresh passion fruits
- 14 ounces (406 mL) sweetened condensed milk
- 1 and ½ cups (360 mL) heavy whipping cream
Instructions
- Prepare the sieve: Place a fine mesh sieve over a small bowl or glass measuring cup to collect the juice from the passion fruits efficiently.
- Extract the passion fruit juice: Cut the passion fruits in half, scoop out the flesh and seeds, and place them into the mesh sieve.
- Separate juice from seeds: Press the flesh and seeds through the sieve using a spoon or spatula to extract the juice. Collect about ½ cup of juice; discard the remaining seeds and pulp.
- Blend the mousse mixture: In a blender, combine the passion fruit juice, sweetened condensed milk, and heavy whipping cream. Blend on high speed for about 5 minutes until the mixture thickens and becomes billowy and creamy.
- Portion the mousse: Pour the mousse evenly into individual dessert cups or your preferred serving containers, yielding approximately 4 cups in total.
- Chill to set: Refrigerate the mousse for at least 6 hours, ideally overnight, to allow it to fully set and develop its texture. Optionally, top with homemade whipped cream before serving.
Notes
- Use ripe passion fruits for the best flavor and juice yield.
- If fresh passion fruits are unavailable, passion fruit pulp from a trusted source can be used but fresh is preferred.
- The mousse can be prepared a day ahead and kept chilled for convenience.
- For a lighter version, substitute heavy cream with a lower fat alternative, but this may affect the texture.
- Garnish with fresh passion fruit seeds or mint leaves for an attractive presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
