Passionfruit Mousse Dessert

This airy, tangy passionfruit mousse is a refreshing, elegant dessert featuring vibrant fresh passionfruit juice folded into pillowy whipped cream. With a quick 20-minute preparation time, it offers a sophisticated tropical treat that is both vegetarian and gluten-free.

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The combination of zesty lemon and sweet passionfruit pulp creates a bright, balanced profile. By carefully folding in whipped cream and glossy egg whites, you achieve a dessert that is impressively light yet rich in flavor.

Ingredients

• Passionfruit Mixture
• 6–8 fresh passionfruits (or 1 cup passionfruit pulp, strained)
• 1/3 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• Cream Base
• 1 cup heavy whipping cream, cold
• 2 large egg whites
• 1/4 cup granulated sugar
• Garnish (optional)
• Extra passionfruit pulp
• Fresh mint leaves

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Instructions

Step 1

Cut the passionfruits in half, scoop out the pulp, and strain through a fine mesh sieve to remove seeds. You should have about 1 cup of juice.

Step 2

In a bowl, mix the passionfruit juice with 1/3 cup sugar and lemon juice until the sugar dissolves. Set aside.

Step 3

In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue to beat until stiff, glossy peaks form.

Step 4

In another bowl, whip the cold heavy cream until soft peaks form.

Step 5

Gently fold the passionfruit mixture into the whipped cream until combined.

Step 6

Carefully fold in the egg whites in two additions, using a spatula, until the mixture is smooth and airy.

Step 7

Spoon the mousse into serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or until set.

Step 8

Before serving, top with a spoonful of passionfruit pulp and a sprig of mint, if desired.

Zusatztipps für die Zubereitung

Using a fine mesh sieve is essential to ensure your mousse is smooth and free of seeds. For the best volume, make sure your heavy whipping cream is very cold and your egg white mixing bowl is completely clean before beating.

Varianten und Anpassungen

For a tropical twist, add a splash of coconut cream to the whipped cream. If fresh passionfruit is not available, you can use unsweetened, thawed frozen passionfruit pulp as a convenient substitute.

Serviervorschläge

Serve this mousse chilled in individual glasses or ramekins. For a delightful textural contrast, accompany the dessert with crisp shortbread or coconut cookies, and garnish with extra pulp and fresh mint.

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This passionfruit mousse is the ultimate light finish to any meal. Its vibrant tang and pillowy texture make it a crowd-pleasing dessert that feels both tropical and timeless.

Measure spices, liquids, and baking ingredients accurately for consistent results in cooking and baking.

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Questions & Answers

→ How do I prepare the passionfruit for the mousse?

Cut passionfruits in half, scoop out the pulp, and strain through a fine mesh sieve to remove seeds, yielding about 1 cup of juice.

→ What is the best way to achieve a light texture?

Whip the cream until soft peaks form and fold it gently with the beaten egg whites and passionfruit mixture to keep the mousse airy.

→ Can I prepare this mousse ahead of time?

Yes, refrigerate the mousse at least 4 hours to allow it to set properly before serving.

→ Are there suggested garnishes for serving?

Top with extra passionfruit pulp and fresh mint leaves for added flavor and presentation.

→ What variations can enhance the flavor?

Adding a splash of coconut cream to the whipped cream offers a tropical twist to the mousse.