Classic passion fruit mousse

{Mousse de maracuya}
Recipe for a classic style mousse de maracuya or passion fruit
mousse, a delicious and easy to make South American dessert. This
tropical mousse is made with passion fruit pulp, whipping cream or
condensed milk, egg whites and sugar.

Course Dessert, Sweets

Cuisine Brazil, Latin, South American
Keyword Maracuya, Mousse, Passion fruit, Passion fruit mousse

Prep Time 35 minutes

Cook Time 10 minutes
Refrigeration time 6 hours
Total Time 45 minutes

Servings 15 to 20 small servings, or about 10 medium sized servings

Ingredients
2 envelopes unsweetened gelatin 1.8 grs or 0.25 oz per envelope
¼ cup water
1 ½ cups passion fruit concentrate or frozen pulp unsweetened
1 tbs lime juice
1 2/3 cups heavy whipping cream or 14 oz can of condensed milk
6 egg whites
½ tsp tartar cream
2 cups sugar use only 1 cup of sugar if using condensed milk instead of cream
2-3 passion fruits pulp and seeds - optional

Garnishes:
Fresh passion fruit pulp from ~ 6 passion fruits
Whipped cream
Passion fruit sorbet

Instructions
1. Combine the passion fruit juice, sugar (use only 1 cup of sugar if using condensed milk
instead of cream or 1 ½ cup if using half condensed milk and half cream), and lime
juice in a sauce pan and heat until the sugar dissolves, remove and let it cool down
 completely.
2. Sprinkle the unsweetened gelatin over ¼ cup water in glass heatproof bowl, let soften
for about 5 minutes.
3. Place the heatproof bowl over a simmering pot of water and stir until it dissolves, then
stir in the passion fruit juice.
4. Place the passion fruit and gelatin mixture in a bowl of cold water and let it cool down
for 30 minutes, stirring occasionally.
5. Use an electric mixer to whip the cream until peaks form, and then use a spoon to mix
in the passion fruit juice mixture – (if using condensed milk just mix it with the passion
fruit juice or if using half condensed milk and half cream then whip the cream and then
stir in the passion fruit juice and condensed milk).
6. Combine the egg whites and tartar cream in a large whipping bowl and mix until stiff
peaks form.
7. Whisk 1/3 of the egg whites with the passion fruit and whipped cream mix.
8. Next use a spatula to gently fold in the remaining stiff egg whites.
9. Gently mix in the fresh passion fruit pulp and seeds if using.
10. Place the mousse in a large dessert mold or small individual ones, cover and
refrigerate for 6-8 hours, overnight is ideal.
11. To remove the mousse from the small molds place them in a bowl with room
temperature water before serving to loosen them, then slide a knife along the edges of
the mold to help release the individual mousses.
12. Serve with a spoon of fresh passion fruit pulp on top, other optional garnishes include
whipped cream and/or passion fruit sorbet.