Passion Fruit Mousse
Airy passion fruit mousse, tangy and tropical — a cool taste of Venezuela.
- Total
- 130 min
- Serves
- 4
A tropical Venezuelan mousse: tangy passion fruit pulp folded into a sweet condensed-milk-and-cream base set light with gelatin, brightened by whipped egg white. Cool, airy and intensely fruity, it's a dessert that tastes like the tropics. A few mint leaves and extra pulp on top make it as pretty as it is refreshing.
Ingredients
- 1 ½ tbsp Unflavoured Gelatin
- 1 Passion Fruit Pulp
- 1 cup Sugar
- 1 Can Condensed Milk
- 6 Egg White
- 1 Sprig Mint
Instructions
- Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes. In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture. Cook, stirring occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil). Remove from heat; cool completely. Stir in condensed milk.
- Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).
- Stir 1/3 egg whites into cooled passion fruit mixture until combined. Using spatula, gently fold in remaining egg whites until combined. Divide mousse evenly among clear glass serving cups; cover. Refrigerate mousse until well chilled, at least 2 hrs.
- Serve chilled. Garnish with mint, if desired.
Nutrition (per serving)
- Calories
- 350
- Protein
- 6 g
- Fat
- 10 g
- Carbs
- 60 g
Adapted from goya.es. Rewritten and re-photographed by MealIdeas.
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