This Easy Passion Fruit Mousse is a light, airy, and intensely tropical dessert that will transport you to a sunny paradise with every spoonful. This simple, no-bake recipe features the wonderfully sweet and tangy flavor of passion fruit in a smooth, creamy, and cloud-like mousse. It’s an elegant dessert that’s incredibly easy to make, requiring just a few simple ingredients.
Perfect for a dinner party, a special occasion, or simply when you’re craving a refreshing and sophisticated treat, this mousse is a true show-stopper. It strikes the perfect balance between tartness and sweetness, creating a vibrant dessert that’s both light and incredibly satisfying.
Why You’ll Love This Recipe
- Incredibly Easy: A simple, no-bake dessert that comes together in minutes.
- Intense Tropical Flavor: Showcases the unique, bright, and tangy taste of fresh passion fruit.
- Light & Airy Texture: A beautifully smooth and cloud-like mousse that melts in your mouth.
- Elegant & Impressive: Looks and tastes like a gourmet dessert with minimal effort.
Ingredients
- 1 cup Passion Fruit Pulp, (from about 8-10 fresh passion fruits), seeds strained if desired
- 1 (14 oz) can Sweetened Condensed Milk
- 2 cups Heavy Cream, cold
- 1 teaspoon Unflavored Gelatin Powder
- 2 tablespoons Cold Water
- For Garnish: Extra passion fruit pulp with seeds, fresh mint leaves
Step-by-Step Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the 2 tablespoons of cold water. Let it sit for 5-10 minutes to “bloom” and soften.
- Combine Mousse Base: In a large bowl, whisk together the passion fruit pulp and the sweetened condensed milk until well combined.
- Melt the Gelatin: Gently heat the bloomed gelatin in the microwave for 5-10 seconds, just until it has dissolved into a liquid. Be careful not to let it boil.
- Temper the Gelatin: Whisk a few tablespoons of the passion fruit mixture into the melted gelatin to temper it. Then, pour the gelatin mixture back into the main bowl of passion fruit, whisking constantly until fully incorporated.
- Whip the Cream: In a separate, chilled bowl, use an electric mixer to whip the cold heavy cream until it forms stiff peaks.
- Fold and Combine: Gently fold about one-third of the whipped cream into the passion fruit mixture to lighten it. Then, carefully fold in the remaining whipped cream until the mousse is uniform and no white streaks remain. Be careful not to overmix and deflate the mousse.
- Chill: Divide the mousse evenly among serving glasses or bowls. Cover and chill in the refrigerator for at least 4 hours, or until firm.
- Serve: Before serving, top with a spoonful of fresh passion fruit pulp and a sprig of mint.
Tips & Variations
- Pro Tip: For the smoothest mousse, you can strain the seeds from the passion fruit pulp by pressing it through a fine-mesh sieve. However, leaving some seeds in adds a lovely traditional look and a slight crunch.
- Vegan Version: You can make a vegan version using full-fat canned coconut cream (the thick part, chilled) instead of heavy cream, and a vegan condensed milk alternative. Use agar-agar instead of gelatin.
- White Chocolate Passion Fruit: Melt 4 oz of white chocolate and let it cool slightly before folding it into the mousse base for an extra decadent flavor.
- No Gelatin: If you prefer not to use gelatin, the mousse will be much softer and more like a pudding. It will still be delicious but won’t set as firmly.
Frequently Asked Questions (FAQ)
- Can I use frozen passion fruit pulp?
- Yes, thawed frozen passion fruit pulp works perfectly for this recipe. It’s a great and often more accessible alternative to fresh passion fruit.
- How far in advance can I make this?
- This is a perfect make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the refrigerator. Garnish just before serving.
- How do I store leftovers?
- Store any leftover mousse covered in the refrigerator for up to 3 days.
Serving Suggestions
- Serve this mousse chilled in individual glasses, ramekins, or a large trifle bowl. A simple garnish of fresh passion fruit pulp with its seeds adds a beautiful contrast and a burst of fresh flavor. It’s also lovely served with a crisp shortbread cookie on the side.
Passion Fruit Mousse
This Passion Fruit Mousse is one of Brazil’s most beloved desserts! It’s creamy, light, and slightly tangy, made with passion fruit pulp, condensed milk, and cream. Super easy to prepare and perfect for summer or a refreshing make-ahead dessert.
Ingredients
Equipment
Method
- Mix gelatin with water in a small bowl to hydrate. Microwave 30 seconds or melt in a double boiler. Let cool slightly.
- Combine cream, condensed milk, passion fruit pulp, and melted gelatin in a blender. Blend for 5 minutes until smooth.
- Transfer mousse into a large serving bowl or 4 individual glasses. Refrigerate for at least 3 hours to set.
- For topping: combine passion fruit pulp and sugar in a saucepan. Cook over medium-low until sugar dissolves and mixture boils. Simmer 1–2 minutes until slightly thickened. Cool before using.
- Top mousse with cooled passion fruit sauce. Serve chilled and enjoy!
Notes
✨ Gelatin: Can be omitted for a looser mousse—just chill longer (5–6 hrs).
✨ Make-ahead: Prepare 1–2 days ahead; keep sauce separate until serving.
✨ Storage: Keeps 4–5 days refrigerated. Freeze up to 3 months (serve semi-freddo style straight from freezer).
✨ Make-ahead: Prepare 1–2 days ahead; keep sauce separate until serving.
✨ Storage: Keeps 4–5 days refrigerated. Freeze up to 3 months (serve semi-freddo style straight from freezer).
