Ingredients
Scale
- 1 cup passion fruit pulp (fresh or frozen, thawed)
- 1 cup heavy cream
- 3 tablespoons sugar (adjust to taste)
- 2 tablespoons gelatin powder (or agar-agar for vegetarian option)
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- Optional garnish: fresh passion fruit seeds or mint leaves
Instructions
- Bloom the gelatin: Sprinkle gelatin powder over 1/4 cup cold water. Let sit 5–10 minutes until spongy.
- Dissolve gelatin: Heat bloomed gelatin gently in microwave or over a double boiler. Avoid boiling. Let cool slightly.
- Prepare passion fruit pulp: Scoop fresh pulp or thaw frozen pulp. Strain if a smooth texture is preferred.
- Sweeten pulp: Mix passion fruit pulp with sugar and vanilla. Adjust sweetness to taste.
- Whip cream: Beat heavy cream until soft peaks form. Do not over-whip.
- Combine gelatin and pulp: Slowly stir dissolved gelatin into passion fruit mixture to prevent lumps.
- Fold in whipped cream: Gently fold passion fruit mixture into whipped cream to retain airiness.
- Pour into serving dishes: Transfer mousse into cups, glasses, or a bowl. Smooth tops.
- Chill: Refrigerate 2–3 hours until set.
- Garnish and serve: Top with passion fruit seeds, mint leaves, or a drizzle of honey before serving.
Notes
For a vegetarian version, use agar-agar instead of gelatin.
You can adjust sugar based on the tartness of the passion fruit.
Serve in individual portions for a more elegant presentation.
- Prep Time: 20