Passion Fruit Mousse

Passion Fruit, Mousse, Brazil
Fandrade / Getty Images
Prep: 5 hrs
Cook: 40 mins
Total: 5 hrs 40 mins
Nutritional Guidelines (per serving)
2967 Calories
222g Fat
219g Carbs
40g Protein
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Nutrition Facts
Amount per serving
Calories 2967
% Daily Value*
Total Fat 222g 285%
Saturated Fat 123g 615%
Cholesterol 437mg 146%
Sodium 918mg 40%
Total Carbohydrate 219g 80%
Dietary Fiber 39g 140%
Total Sugars 162g
Protein 40g
Vitamin C 143mg 713%
Calcium 375mg 29%
Iron 8mg 44%
Potassium 2111mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Known as maracuyá in Spanish, the passion fruit vine is native to South America and produces a tangy, seedy fruit that's ideal for juices, smoothies, and desserts. It's eaten on its own by simply slicing the fragrant fruit in half, while the watery seeds can be turned into a variety of preparations. High in vitamins and antioxidants, passion fruit is also very high in fiber, with over 10 grams in just one 100-gram serving.

Passion fruit is widely used in Latin cuisine and is becoming more available in the United States, even if very expensive. If finding fresh fruit is hard, try ordering frozen pulp online, which will still yield an incredible flavor for your preparations. Passion fruit can be small and purple or big and yellow outside.

Passion fruit mousse is one of the best ways to enjoy the fruit's distinctive tropical flavor. Choose to serve this mousse in parfait glasses topped with whipped cream, or make our delicious nut-based crunchy crust to complement the silkiness of the mousse. Be mindful that our recipe tops the mousse with the crust preparation and then inverts the entire dessert for the crust to be at the bottom.

Ingredients

For the Mousse:

  • 3/4 cup passion fruit pulp (thawed frozen pulp, or 3 to 4 medium fruits)

  • 1/2 cup water (divided)

  • 1 tbsp gelatin (about 1 tablespoon)

  • 2 tablespoons rum (or orange liqueur)

  • 3 large egg whites

  • 1/3 cup sugar

  • 1 cup whipping cream

For the Crust:

  • 1/2 cup macadamia nuts (chopped)

  • 3/4 cup dried coconut (shredded)

  • 1/4 cup butter (melted)

  • Garnish:

    1 cup whipped cream

  • Garnish:

    1 cup fresh fruit (raspberries or strawberries, and passion fruit seeds)

  • Garnish:

    1/2 cup raspberry sauce

Steps to Make It

Note: while there are multiple steps to this recipe, this mousse dish is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Fruit Mixture

  1. Gather the ingredients.

  2. If using fresh fruit, slice the passion fruit in half and scrape the pulp into a saucepan. If using pulp, place it in a saucepan.

  3. Heat fruit on low heat, stirring until it dissolves slightly and becomes more liquid. Do not boil.

  4. Strain the pulp into a measuring cup and let it cool. Measure 3/4 cup. Reserve a few seeds for decoration.

  5. Place 1/4 cup of water in a small glass bowl and sprinkle the gelatin over it. Heat in the microwave for 15 seconds and stir. Repeat until the gelatin is melted and dissolved, but be careful the water doesn't boil.

  6. Add the gelatin and the rum or liqueur to the measured passion fruit juice and mix well. Chill the mixture in the refrigerator for 30 minutes, stirring occasionally.

Make the Meringue

  1. Mix the sugar and 1/4 cup of water in a saucepan and bring to a boil. Using a candy thermometer, check for 250 F and then remove the mixture from the heat.

  2. Using a standing or hand mixer, beat the egg whites until they form peaks.

  3. Slowly add the hot sugar mixture to the egg whites, letting it run down the side of the bowl as you continue to beat. The meringue should start forming stiff peaks. Continue to beat the meringue on low speed until it cools. Reserve.

Make the Mousse

  1. In a separate bowl, beat the whipping cream until soft peaks form. Reserve.

  2. Carefully fold the chilled passion fruit mix into the meringue. Do not overmix.

  3. Mix a small amount of the meringue and passion fruit mixture into the whipped cream.

  4. Fold all of the whipped cream back into the meringue mixture.

  5. If choosing to skip the crust, spoon the mousse into individual serving bowls or glasses and chill until set. If using a mold, lightly grease it with a small amount of vegetable oil and pour the mousse into the mold. Chill to set.

Make the Crust

  1. In a food processor, mix the chopped macadamia nuts, coconut, and melted butter together until you have a sand-like texture.

  2. Sprinkle the mixture on top of the molded mousse, spreading it evenly.

  3. Chill the dessert for at least 4 hours, or overnight until the mousse is set.

Decorate and Serve

  1. Turn the mousse upside down out onto a serving plate.

  2. Garnish with whipped cream, fresh fruit, passion fruit seeds, and the raspberry sauce.

  3. Slice and enjoy!

What to Do With Leftover Fruit?

If you have any leftover frozen or fresh fruit, simply mix it with condensed milk and place it in the fridge for a few hours to set. There's no need for gelatin or any other additions. You can also make this mixture with seeds; the delicious crunch of the seeds and the sweetness of the condensed milk make this an easy and wonderful dessert. Serve with crushed graham crackers on top.

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Passion Fruit, Raw. United States Department of Agriculture