Brazilian Passion Fruit Mousse Recipe
Sweet, tart, light and fluffy in your choice of traditional, chocolate coated, or strawberry coated.
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The best thing to pair and share with BRAZILIAN PASSION FRUIT MOUSSE
Ingredients
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Mousse Base
Chocolate Coating (optional)
Strawberry Coating (optional)
Method
Mousse Preparation
Prepare the Gelatin
In a small bowl, combine the gelatin powder with 2 tablespoons of water. Let it sit for about 5 minutes to bloom.
Mix Mousse Base
In a large mixing bowl, combine the passion fruit pulp, sweetened condensed milk, and sugar. Mix well until fully combined.
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.
Combine All Mixtures
Gently fold the whipped cream into the passion fruit mixture until well incorporated. Then, gently fold in the bloomed gelatin.
Chill the Mousse
Pour the mousse mixture into serving cups or bowls. Refrigerate for at least 4 hours or until set.
Chocolate Coating Preparation
Melt the Chocolate
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring until smooth.
Coat the Mousse
Once the mousse has set, dip the tops of each mousse cup into the melted chocolate. Allow any excess to drip off and place on a parchment-lined tray to cool.
Strawberry Coating Preparation
Prepare the Strawberries
In a blender, puree the fresh strawberries with sugar until smooth. Strain through a fine-mesh sieve if you prefer a smoother consistency.
Drizzle over Mousse
Once the mousse has set, drizzle the strawberry puree over the top of each mousse cup. Optional: garnish with whole strawberries.