Mousse de maracujá (passion fruit mousse) is one of Brazil’s most beloved desserts. With its tangy and sweet flavor, creamy texture, and refreshing qualities, it’s the perfect treat for any occasion. Whether you’re hosting a dinner party or just craving a light dessert, mousse de maracujá is simple to make and always a crowd-pleaser. In this article, we’ll show you how to make this delicious dessert step by step.
1. Gather the Ingredients
Mousse de maracujá is made with just a few simple ingredients, which makes it easy to prepare. The main ingredients you’ll need are:
- 1 can of sweetened condensed milk
- 1 can of cream (heavy or double cream)
- 1 cup of fresh passion fruit pulp (or 1 packet of frozen passion fruit pulp)
- 1/2 cup of cold water
- 1 tablespoon of unflavored gelatin (optional, for a firmer texture)
Tip: If you can’t find fresh passion fruit, you can use bottled passion fruit juice. However, fresh pulp gives the mousse a more authentic, vibrant flavor.
2. Prepare the Passion Fruit
If you’re using fresh passion fruit, scoop out the pulp and seeds from about 4-5 passion fruits. Use a fine mesh sieve to strain the juice and remove the seeds. You can also use frozen passion fruit pulp if fresh fruit is unavailable — just thaw it out before using.
Tip: If you like a bit of crunch, you can leave some seeds in the pulp, as they add texture to the mousse. Alternatively, you can strain the pulp completely for a smoother texture.
3. Prepare the Gelatin (Optional)
While traditional mousse de maracujá doesn’t always require gelatin, adding it can help create a firmer texture, especially if you’re planning to serve it as individual portions or want the mousse to hold its shape better. To prepare the gelatin, dissolve the tablespoon of unflavored gelatin in 1/2 cup of cold water and let it sit for 5 minutes to bloom.
Tip: If you prefer a lighter, fluffier mousse, you can skip the gelatin altogether. The mousse will still set nicely without it.
4. Dissolve the Gelatin (If Using)
Once the gelatin has bloomed, gently heat it in the microwave for about 20-30 seconds or place the bowl in a pan of hot water, stirring occasionally until it dissolves completely. Make sure the gelatin is completely dissolved before adding it to the mousse mixture.
Tip: Be sure not to boil the gelatin, as high heat can alter its setting properties.
5. Blend the Ingredients
In a blender or food processor, combine the sweetened condensed milk, cream, and passion fruit pulp. If you’re using gelatin, add it to the blender along with the other ingredients. Blend everything together until smooth and well combined. The mixture should be thick and creamy.
Tip: If you want a sweeter mousse, you can adjust the amount of condensed milk according to your taste.
6. Chill the Mousse
Pour the mousse mixture into individual serving cups or a large dish and refrigerate for at least 3 hours, or until set. The mousse will firm up as it chills, and the flavors will meld together.
Tip: If you’re short on time, you can place the mousse in the freezer for about 1-2 hours, but be sure to check it frequently to avoid freezing it too hard.
7. Garnish and Serve
Once the mousse has set, it’s time to garnish it. You can top the mousse de maracujá with fresh passion fruit pulp, whipped cream, or even chocolate shavings for an added layer of flavor and texture. Fresh mint leaves or a few sprigs of basil can also be used for a refreshing contrast.
Tip: For a fun twist, you can serve the mousse in hollowed-out passion fruit shells for a beautiful and unique presentation.
8. Enjoy!
Mousse de maracujá is best enjoyed chilled. It has a wonderfully creamy texture, balanced by the refreshing tartness of the passion fruit. Whether you’re serving it as a refreshing treat on a hot day or as a dessert after a special meal, it’s sure to be a hit.
Tip: Serve the mousse with a cup of Brazilian coffee or iced tea for a delightful dessert experience.