Creamy Passion Fruit Mousse
Here is a passion fruit mousse that is unbelievably light, both creamy and tangy. It comes together in 20 minutes with no baking, then rests in the fridge until dessert. The finishing touch: a homemade glossy coulis with crunchy seeds poured on just before serving.
🛒 Ingredients
20 servings
- 1 can sweetened condensed milk (about 400 g)
- 1 container thick heavy cream (about 200 g)
- 200 ml concentrated passion fruit juice
- 100 g granulated sugar
- 12 cl water
- 2 fresh passion fruits (pulp and seeds)
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Directions
- 1
Blend the sweetened condensed milk, thick cream and concentrated passion fruit juice until the mixture is completely smooth and even.
- 2
Pour into a shallow dish or individual ramekins, then refrigerate for at least 4 hours — about 1 hour in the freezer if you are serving it the same day.
- 3
In a saucepan, bring the sugar, water and passion fruit pulp to a boil, then simmer gently until it thickens into a syrupy thread.
- 4
Let the coulis cool slightly and spoon it over the well-chilled mousse just before serving, seeds and all for crunch.
💡 Chef's Tip
For the thread stage: dip a spoon in the syrup and it should coat it in a thin strand that drips off slowly. Stir the seeds in after cooking to keep them crunchy, and take the mousse out only right before serving — it does not hold up outside the cold.
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