passionfruit mousse

Here is the recipe for the passionfruit mousse that we served at our last dinner party. It is based on a recipe that I learned while in Argentina. I love passionfruit and this dessert will not disappoint!

Passionfruit Mousse – Mousse de Maracuyá

2 packets (2 T) unsweetened gelatin
1/4 cup water
1 1/2 cup passion fruit pulp
1 T lime juice
1 1/2 c sugar
1 2/3 cup heavy cream
6 egg whites
1/2 t cream of tartar

In a heatproof bowl, sprinkle gelatin over 1/4 c water and let sit for 5 minutes.

Combine passionfruit pulp, lime juice and sugar in a large sauce pan. Heat lightly until the sugar dissolves. This will only take a moment or two. Set aside to cool. Reserve 1/2 cup of this mixture for use as topping when serving.

Heat gelatin over a pot of simmering water until it melts. Take of the heat and add the passionfruit mixture. Let cool for 30 minutes to 1 hour in the fridge.

Take passionfruit – gelatin mixture out of the fridge and pull of any skin that may have formed. It will have thickened slightly.

Whip the cream until peaks form and then mix this into the passionfruit mixture with a spoon.

Whip the egg whites with the cream of tartar until stiff peaks form. Add 1/3 of the egg whites to the passionfruit mixture to lighten it. Fold in the remaining egg whites carefully.

Spoon into dishes and refrigerate for several hours.

Top with reserved passionfruit-sugar mixture to serve and enjoy! Passionfruit is amazing and this desert achieves the perfect balance between sweet and tart, light and creamy. I love it!


By The Answer is Always Pork

Cooking and Eating in San Francisco

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