Passion Fruit Mousse Dessert

This Passion Fruit Mousse is the dessert I reach for when I want something easy yet totally show-stopping. With its creamy, cloud-like texture and punch of tropical flavor, it closes a meal beautifully and never fails to earn rave reviews at my table.

The first time I made this mousse was for a backyard barbecue. It has since become my secret weapon for effortless entertaining because everyone asks for seconds.

Ingredients

• Passion fruit pulp: provides an unmistakable tang and perfume. Choose plump fruit with wrinkled skin for peak ripeness or opt for frozen puree for convenience. Make sure seeds are strained out for a smooth texture
• Granulated sugar: rounds out the tartness. Taste your fruit first so you can adjust the amount if needed. Use fine white sugar to ensure quick dissolving
• Heavy cream: adds richness and the lovely smooth mouthfeel. Fresh cream whipped cold will yield the best volume and silky finish
• Sweetened condensed milk: brings sweetness and that classic mousse structure. I always use the best quality I can find as the flavor really matters here
• Passion fruit pulp with seeds: is perfect for that jewel-like garnish. It gives visual appeal and a little crunch
• Fresh mint leaves: bring freshness and aroma. Just pick the brightest green leaves you can find

Instructions

Prepare the Passion Fruit Base:

Combine passion fruit pulp and sugar in a medium bowl and stir until the sugar is fully dissolved. Let it stand for a few minutes and stir again to make sure it is totally smooth and syrupy

Whip the Cream:

Pour the cold heavy cream into a clean mixing bowl. Whip with a hand mixer or sturdy whisk on medium speed for about five minutes. Watch for soft peaks that hold their shape but droop slightly at the tip when lifted

Mix the Cream Base:

Gently fold the sweetened condensed milk into the whipped cream using a rubber spatula. Work slowly in broad strokes so you keep as much air in the mixture as possible. The result should look fluffy and stay thick

Incorporate Fruit Mixture:

Add the passion fruit base into the cream mixture and use a spatula to fold until everything is evenly blended. Do not overmix. Aim for a homogeneous pale yellow mousse that is light but not runny

Divide and Chill:

Spoon the mousse into individual serving glasses or bowls. Smooth the tops gently and cover each dish tightly with plastic wrap. Refrigerate for at least three hours so the mousse sets firm and the flavor melds

Final Touches:

Just before serving uncover each mousse and spoon on a little extra passion fruit pulp and seeds. Finish with a sprig of fresh mint for contrast and aroma. Serve immediately for best texture

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My favorite part of this recipe is the aromatic punch of the passion fruit. Growing up I remember my grandmother slicing them for special occasions and their scent always meant celebration. That tropical perfume still lifts my spirits every time I make this mousse for friends or family.

Storage tips

This mousse stores beautifully in the fridge for up to three days. Keep it covered tightly so it stays fresh and does not absorb fridge odors. Avoid garnishing until just before serving to keep the texture light.

Ingredient substitutions

You can swap half of the cream for plain Greek yogurt for a tangier and lighter result. Mango puree also works if passion fruit is out of season but keep the quantity and sweetness balanced.

Serving suggestions

For a party I love filling small glasses with mousse and topping with edible flowers. It pairs so well with citrusy wines or sparkling cocktails. Serve alongside coconut cookies for a tropical dessert plate.

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I learned the hard way that rushing the chilling step results in a runny dessert. Patience pays off with perfect spoonable texture.

Recipe FAQs

→ How do I get smooth passion fruit pulp?

Scoop pulp from halved passion fruits and remove seeds with a fine mesh sieve. Frozen pulp works as well.

→ Can I use an alternative to heavy cream?

Yes, substitute half the cream with plain Greek yogurt for a lighter, slightly tangier mousse.

→ How long should the mousse chill?

Refrigerate for at least 3 hours to allow the mousse to fully set and develop its creamy texture.

→ Is this dessert suitable for gluten-free diets?

Yes, it's gluten-free. To ensure safety, check the condensed milk label for any hidden gluten sources.

→ What are the best garnishes for serving?

Top with extra passion fruit pulp and fresh mint leaves for a vibrant and flavorful finish.

→ Can I adjust the sweetness?

Yes, tweak the sugar amount to balance the tartness of your passion fruit pulp to your preference.