Description
This Passion Fruit Mousse is a creamy, tropical dessert that combines the tangy brightness of fresh passion fruit juice with rich whipped cream and sweetened condensed milk. It's a no-bake treat that’s quick to prepare and perfect for summer gatherings, offering a light yet indulgent finish to any meal.
Ingredients
For the Mousse
- 2 cups heavy cream
- ½ cup passion fruit juice/pulp without seeds (from about 1 pound of passion fruit)
- 1 (14-ounce) can sweetened condensed milk
For Garnish (Optional)
- Pulp with seeds from about 3 passion fruits
Instructions
- Whip the Cream: Pour the heavy cream into a powerful blender and blend on high speed. Watch closely and stop blending as soon as medium-soft peaks form when you lift a spoonful, which usually happens in less than 15 seconds. Be careful not to overmix to avoid turning the cream into butter.
- Combine Ingredients: Add the passion fruit juice/pulp without seeds and the sweetened condensed milk into the blender with the whipped cream. Blend briefly just until all ingredients are fully incorporated to maintain the airy texture of the mousse.
- Chill: Transfer the mousse into a bowl covered with plastic wrap or into a plastic container with a lid. Refrigerate for about 2 hours to allow the mousse to set and develop its flavors.
- Garnish and Serve: When ready to serve, spoon the pulp with seeds from the remaining 3 passion fruits over the top of each mousse portion for an added burst of texture and fresh passion fruit flavor. This step is optional but highly recommended.
Notes
- Use freshly squeezed passion fruit juice for the brightest flavor.
- Ensure the heavy cream is cold before whipping for best results.
- Do not over-blend the cream to prevent it from turning grainy or separating.
- The mousse keeps well in the refrigerator for up to 1 day.
- You can adjust sweetness by using less or more sweetened condensed milk if desired.
