Mousse de maracujá (Passion Fruit Mousse)

Mousse de maracujá (Passion Fruit Mousse)

The “passion fruit” is a tropical climbing plant with a beautiful flower, and presents a very special bouquet and flavor. “Passion fruit” is used to make fruit juice, fruit drinks, sweets and ice cream. This is a very fresh and elegant mousse, even for important occasions.


For the mousse:
• 250 ml passion fruit concentrate juice
• 150 ml water
• 20 g gelatin sheets
• 3 egg whites
• 250 g sugar
• 500 ml fresh whipping (heavy) cream

For the sauce:
• 50 ml passion fruit concentrate juice
• 250 ml water
• 3 tablespoons sugar
• 1 tablespoon corn starch
• passion fruit pulp for garnish

Preparation method

Preparation of the mousse:

  1. Dilute the “maracujá” concentrate juice (for the mousse) with the water.
  2. Allow the gelatin to soak in cold water.
  3. Beat egg whites with sugar until stiff and set aside.
  4. Beat the whipping (heavy) cream just slightly – it shouldn’t thicken – and set aside.
  5. Moderately heat the diluted juice, add the drained gelatine, stir until dissolved and put in fridge to harden.
  6. When the gelatin begins to thicken, combine the stiff egg whites and whipping (heavy) cream with an electric mixer.
  7. Pour the mousse into individual dessert bowls and allow to thicken in the fridge.

Preparation of the sause:

  1. Dilute the concentrated passion fruit juice with the water.
  2. Dissolve the starch in the liquid ingredients of the sauce, add the sugar and cook over medium heat stirring constantly. Allow to boil and let the mixture simmer gently for 2 minutes. Let it cool and store in fridge.
  3. Just before serving pour 2 tablespoons of sauce over the mousse and, if you like, garnish with a little passion fruit pulp.

Note: You may substitute plain passion fruit juice for the concentrated juice diluted with water.

Yield: 8 – 10 servings.

Posted on: 11 November 2011