Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.

Mousse de Maracuya (aka Passion Fruit Mousse)

This is probably one of my favorite desserts. I first ate it at a Brasilian restaurant and was so happy that the “mousse” was actually a mousse. Often, a dessert is mislabeled mousse when it is actually more like pudding/custard. One of my pet peeves is to dig my spoon into a “mousse dessert” I have ordered, only to find out that it is not mousse… A mousse needs to be light, airy, and have that bubbly texture when your tongue brushes up against it. Almost like eating a cloud… :D

Panda wants some Mousse de Maracuya…

Here I drizzled some passion fruit syrup over to serve.

Panda still wants some…

Can you tell I was having fun playing with panda and the camera? Hahaha.

Hope you find this dessert as delicious as I do!

-Erica

Mousse de Maracuya/Passion Fruit Mousse (adapted from Laylita’s Recipes)

Ingredients

  • 1 1/2 cups frozen passion fruit pulp/puree
  • 2 cups sugar
  • 1 tbsp lime juice
  • 1/4 cup of cold water
  • 2 pkg non-flavored gelatin
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1 2/3 cups heavy cream
  • Fresh passion fruit pulp/seeds (optional: we don’t have fresh available where here :( )

Recipe

  1. Mix passion fruit pulp/puree, sugar, and lime juice and heat in a pot over medium heat. Stir until sugar is dissolved, then remove from heat and let it cool. 
  2. Pour water over gelatin and let it bloom—place in microwave after blooming to liquify the gelatin if necessary.
  3. Pour gelatin into passion fruit mixture and stir to mix.To speed up the gelatin/passion fruit syrup cooling process, I placed the pot in an cold water/ice bath for a little bit. NOTE: if you use the cold water/ice bath, you MUST MUST MUST stir without stopping, otherwise you will have clumps of gelatin in your mixture. 
  4. Once the mixture is cool to the touch remove it from the bath, stir occasionally.
  5. Whip the cream to medium-soft peaks.
  6. Spoon in passion fruit mixture to mix.
  7. In another bowl, whip together cream of tartar and egg whites to stiff peaks. NOTE: It is important to make sure bowl and whisk are 100% dry, otherwise you will be whipping to no avail….
  8. Whisk 1/3 of egg white mixture into passion fruit/whipped cream mix.
  9. Use a spatula to gently mix in the rest of the egg white mixture into the passion fruit/whipped cream mix.
  10. OPTIONAL: Gently mix in fresh passion fruit pulp and seeds if you have them.
  11. Pour mousse into mold(s) and refrigerate 6-8 hours. It is best if you can refrigerate overnight.
  1. saboreats posted this