Passion Fruit Mousse or Mousse de Maracuja is an absolute staple at most Brazilian social gatherings. Here’s the best part, since it’s made in the blender, clean up is super easy. Passion Fruit Mousse is such a light, airy dessert. The sweetness of the sweetened condensed milk blends well with the tangy flavors of the passion fruit. Top it off with a delicious passion fruit simple syrup for a taste you won’t be able to resist!
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Ingredients
- Unflavored Gelatin
- Sweetened Condensed Milk
- Table Cream (Creme de Leite)
- Whole Milk
- Passion Fruit Pulp (Found in the frozen aisle)
- Passion Fruits
- White Granulated Sugar
- Water
- Mint Leaves (optional for garnishing)
How to Make your Passion Fruit Simple Syrup Topping
- Place a sauce pan over medium heat.
- Remove the pulp from 2 passion fruits and place in your sauce pan.
- Add in your sugar and water.
- Stir occasionally as needed and allow your passion fruit simple syrup to reduce. This should take about 15-20 minutes.
- You’ll know your simple syrup topping is ready once it has reduced and thickened up.
- Allow your simple syrup to cool down prior to topping off your mousse with it.
How to Make Passion Fruit Mousse (Mousse de Maracuja)
- Start by preparing your unflavored gelatin. Mix the gelatin with water in a microwave safe cup or bowl. Microwave for 25 seconds. Give it a light stir once you remove it from the microwave.
- Make sure your frozen passion fruit pulp has been defrosted and is in liquid form. This can be done by simply running cold water over it for about 5 minutes.
- In a blender, combine the passion fruit pulp, sweetened condensed milk, whole milk, table cream and gelatin. Blend for approximately 2-3 minutes or until all the ingredients are well combined.
- Transfer your passion fruit mousse to an air tight container. Top off your passion fruit mousse with the cooled passion fruit simple syrup topping.
- Refrigerate for 6-8 hours for optimal results and texture.
- Garnish with mint leaves or fruits if you desire. Serve and enjoy!
Where can I find frozen Passion Fruit Pulp?
Frozen passion fruit pulp can be found in the frozen aisle at your local grocery store. It can usually be located in the international section of the frozen aisle. If you have trouble finding the frozen pulp, you may use passion fruit juice instead. I promise, it will not compromise the taste. Although, I have made this passion fruit mousse both ways, and I do prefer making it with the frozen passion fruit pulp.
How Long Can I Store Passion Fruit Mousse?
For the best taste, store this dessert in your refrigerator for up to 4 days. Preferably in an air tight container. If you decide to store it in a bowl, ensure you cover the top of the bowl with plastic wrap. The plastic wrap will ensure your dessert stays fresh and smells from the refrigerator do not transfer to your mousse.
Passion Fruit Mousse (Mousse de Maracuja)
Equipment
Ingredients
Passion Fruit Simple Syrup Topping
- 1 cup water
- 2 passion fruits scoop out the pulp only
- 1/4 cup sugar
Passion Fruit Mousse
- 1 1/2 tsp gelatin
- 2 1/2 tsp water
- 14 oz sweetened condensed milk
- 14 oz table cream
- 8 oz milk
- 8 oz passion fruit pulp
Instructions
How to Make your Passion Fruit Simple Syrup
- Place a sauce pan over medium heat.
- Remove the pulp from 2 passion fruits and place in your sauce pan.
- Add in your sugar and water.
- Stir occasionally as needed and allow your passion fruit simple syrup to reduce. This should take about 15-20 minutes.
- You’ll know your simple syrup topping is ready once it has reduced and thickened up.
- Allow your simple syrup to cool down prior to topping off your mousse with it.
How to Make your Passion Fruit Mousse
- Start by preparing your unflavored gelatin. Mix the gelatin with water in a microwave safe cup or bowl. Microwave for 25 seconds. Give it a light stir once you remove it from the microwave.
- Make sure your frozen passion fruit pulp has been defrosted and is in liquid form. This can be done by simply running cold water over it for about 5 minutes.
- In a blender, combine the passion fruit pulp, sweetened condensed milk, whole milk, table cream and gelatin. Blend for approximately 2-3 minutes or until all the ingredients are well combined.
- Transfer your passion fruit mousse to an air tight container. Top off your passion fruit mousse with the cooled passion fruit simple syrup topping.
- Refrigerate for 6-8 hours for optimal results and texture.
- Garnish with mint leaves or fruits if you desire. Serve and enjoy!