Passion Fruit Mousse

An airy texture that melts on the tongue, releasing the fruit's sharp acidity. The color is bright yellow, and the mousse holds on the spoon while remaining soft and creamy.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 440
• Protein: 9 g
• Carbs: 45 g
• Fat: 23 g

Ingredients

• 4 piece Passiflora edulis Sims. ( scooped and strained )
• 266.7 g Whole sweetened condensed milk ( at room temperature )
• 266.7 ml Cream ( very cold )
• 6.7 g Gelatin ( in sheets )

Instructions

1. Juice extraction

   Cut the passion fruits in half. Scoop out the pulp and pass it through a fine-mesh sieve, pressing with the back of a spoon to extract all the juice. You want a pure liquid, no seeds.

2. Hydrating the gelatin

   Place the gelatin sheets in a bowl of cold water. Once soft, squeeze them dry and dissolve in two tablespoons of boiling water. The mixture must be perfectly liquid.

3. Mixing the base

   In a mixing bowl, combine the sweetened condensed milk with the passion fruit juice and dissolved gelatin. Whisk until the mixture is smooth and starts to thicken slightly.

4. Whipping the cream

   Whip the very cold heavy cream. It should be firm and form stiff peaks at the end of the whisk. Be careful not to overbeat it into butter.

5. Assembly

   Fold the whipped cream into the passion fruit preparation. Use a spatula, gently lifting the mass to avoid popping the air bubbles. The mousse must remain airy.

6. Setting

   Divide into ramekins. Let set in the refrigerator for at least 4 hours. The mousse is ready when it offers slight resistance under finger pressure.

Chef's tips

• Keep a few seeds aside to decorate the top before serving; it adds a nice crunch.
• If the mousse is too acidic, add a spoonful of condensed milk, but the balance should remain sharp.

Storage

Keep refrigerated, covered, for up to 48 hours maximum to maintain the texture.