I have some passion fruit pulp in my freezer that my Appa gave me on my last vacation in 2019… that was the last batch of passion fruit pulp which he gave me before he passed away… I just kept it in the freezer, untouched all this while, and recently when I missed him a lot, I took it out and made this passion fruit mousse… I still have one huge bottle in the freezer, that I am keeping like a treasure, to use occasionally when I miss him terribly…
This passion fruit mousse is easy to make… you just need a blender or hand mixy… no cooking involved, and it is eggless too… Passion fruit pulp can be added according to taste… 1 cup of the pulp to the mousse will give you a very mild taste of passion fruit. I like the passion fruits tangy flavour a lot, so I ended up adding 1 ⅔ cup of pulp. If you are adding only one cup of pulp you can omit sugar. This mousse has a very creamy consistency. I suggest you set the mousse in individual glasses or ramekins instead of one bowl…
I have tried to take a video while making the mousse and I am attaching the YouTube video with this recipe… since I am not an expert in taking videos there are lot of flaws in it and I am trying hard to improve… I hope it will be helpful to some of you 😊
Passion Fruit Mousse
(Recipe adapted from here)
For the mousse:
Sweetened Condensed Milk - 1 can (397g)
Heavy cream / whipping cream (cold) - 1 ⅓ cups (290g)
Passion fruit pulp – 1 to 1 ⅔ cup (according to taste)
Gelatin -1 tsp (If you are planning to set the mousse in one large bowl use 2 tsp of gelatin)
Sugar - ¼ cup (optional, add less or omit if it is sweet enough with the condensed milk)
Water - 3 tbsp
For the Topping:
Pulp of 3 fresh passion fruits, with seeds (about ⅔ cup)
Sugar - ¼ cup
- To make Passion fruit pulp, blend the pulp with ¼ cup water for a few minutes and strain through a fine mesh sieve.
- Dissolve gelatin in 3 tbsp water in a small bowl and let it swell for 5 minutes. Microwave the mix for 30 seconds. Cool slightly before using.
- Combine the heavy cream, sweetened condensed milk, passion fruit pulp, sugar, and melted gelatin in the blender. Blend for 5 minutes.
- Transfer the mousse to individual glasses or ramekins or to a large serving tray. Refrigerate for at least 3 hours to set.
- Top with the passion fruit sauce and serve.
To make the topping:
- Combine the fresh passion fruit pulp with seeds and the sugar in a saucepan.
- Bring to a boil over medium heat. Cook for two more minutes, until it thickens slightly.
- Let it cool to room temperature and serve with mousse.