VenezuelaDessert
Passion fruit mousse
This passion fruit mousse is a light, airy dessert that balances the bright, tangy notes of passion fruit with the creamy sweetness of condensed milk. It's stabilized with a touch of gelatin, then folded with stiffly beaten egg whites to give it that signature cloud-like texture. The mousse needs at least 2 hours in the fridge to set up properly, so it's a good make-ahead option.
Method
4 steps · 23 min total
- 01
Bloom Gelatin, Cook Pulp
First, bloom the gelatin: combine 1 ½ tablespoons unflavored gelatin with ¼ cup room-temperature water in a small bowl. Let it sit for about 5 minutes until it softens and swells.
In a medium saucepan over medium-high heat, stir together the passion fruit pulp, sugar, and the bloomed gelatin mixture. Cook, stirring occasionally, until the mixture is thoroughly combined and smooth, but don't let it come to a boil. Remove from heat and let it cool completely. Once cool, stir in the condensed milk.
- 02
Whip Egg Whites
