Creamy Passion Fruit Mousse Recipe
Indulge your taste buds with this creamy passion fruit mousse, a perfect dessert for anyone craving a little tropical twist. The creamy, dense consistency of this mousse pairs beautifully with the tanginess of passion fruit, making it a treat you will absolutely love.
Equipment
- Blender
- Small ramekins or serving bowls
- Plastic wrap
Ingredients
- 3/4 cup frozen passion fruit pulp or pieces (slightly thawed but still icy)
- 1 can (7.6 oz) table cream, aka media crema
- 1 can (14 oz) condensed milk
- 1/2 tsp vanilla extract
- Fresh passion fruit pulp, or thawed frozen passion fruit pieces (optional topping)
Instructions
- Place can of table cream in the refrigerator for 1 hour, or in the freezer for 20 minutes to chill. The cream needs to be cold in order to whip well. Once chilled, open the can and remove the thickened cream, leaving behind any watery cream at the bottom of the can.
- Place thickened cream into the blender along with the passion fruit pulp, condensed milk, and vanilla extract.
- Blend on low speed for 5 minutes. This ensures the cream whips well and thickens properly. It will also add air bubbles to the mousse, which is what we want!
- Pour mousse into small ramekins or serving bowls, cover with plastic wrap, and chill in the refrigerator for at least 3 hours, or overnight for the best flavor and texture. The longer chill time allows the mousse to fully set, resulting in a firmer, creamier texture. It also gives the flavors time to meld together, which will enhance the overall taste of the dessert.
- Once set, optionally top with fresh passion fruit pulp, or thawed frozen passion fruit pieces. Enjoy!
Notes
- See post for photos of the frozen passion fruit pulp and/or pieces that you can use for this recipe.
- Make sure the can of condensed milk you purchase only has 2 ingredients listed: sugar and milk. There are certain brands of condensed milk that have many other ingredients and fillers, and using them will change the consistency of the mousse and not set properly.
- Don't let the table cream/media crema sit in the freezer for too long, or it may freeze, which will change the consistency of the cream to grainy and won't let the mousse set properly.