Mousse de Maracujá (Brazilian Passion Fruit Mousse)
Why this recipe works
- Bright, balanced flavour: Passion fruit and lime cut through the sweetness of the condensed milk, keeping the mousse fresh rather than heavy.
- Softly set texture: Whipped cream folded through the fruit mixture gives the mousse a light, pillowy consistency.
- Ideal for preparing ahead: The mousse needs several hours to chill, making it well suited to assembling earlier in the day.
Get the most out of this recipe
Timing notes
- Allow enough time to set: Chill for at least 4 hours so the mousse becomes softly set and spoonable.
- If it sets firmly: Let the mousse stand briefly at room temperature before serving if the texture feels too firm straight from the fridge.
- Best texture: The mousse is at its lightest within 24 hours; after that, it may loosen slightly.
Texture tips
- Whip to soft peaks: Stop whisking the cream when it holds gentle ridges; stiff cream can make the mousse feel dense.
- Fold gently: Fold only until the mixture is uniform to keep as much air in the mousse as possible.
Ingredient notes
- Balance the sharpness: Passion fruit varies in acidity, so taste the mixture before chilling and adjust the citrus lightly if needed.
- Use well-chilled cream: Cold double cream whips more reliably and helps create a smoother, lighter mousse.
Make-ahead tips
- Make ahead: Prepare the mousse several hours in advance and keep it covered in the fridge until ready to serve.
- Add the topping last: Keep the reserved passion fruit pulp separate and spoon it over just before serving for the freshest finish.
Equipment you'll need
Ingredients
Instructions
- Set aside 3 tbsp of the passion fruit pulp for serving. In a mixing bowl, whisk together the remaining passion fruit pulp, sweetened condensed milk and vanilla extract until smooth. Finely grate in a little lime zest, then squeeze in the lime juice and whisk again.
- In a second bowl, whisk the double cream to soft peaks using a hand mixer or whisk. It should hold gentle ridges but still look pillowy and not stiff. Stop as soon as it reaches soft peaks to keep the mousse light.
- Fold the whipped cream into the passion fruit mixture in two additions, using a whisk or spatula and light strokes. Keep folding just until no streaks remain. Divide between ramekins.
- Chill for at least 4 hours, or until softly set and spoonable. Serve cold, topped with the reserved passion fruit pulp. If the mousse is very firm, let it sit at room temperature for 5 minutes before serving.
Recipe notes
Tips
- For the cleanest set, chill the double cream and mixing bowl for 10 minutes before whisking.
- Fold gently and stop as soon as the mixture is uniform; over-mixing will knock out the air and make the mousse denser.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised dairy and keep the mousse properly chilled.
Substitutions
- Replace Lime with Lemon for a slightly softer, less aromatic citrus note.
- Replace Vanilla extract with Vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and serve straight from cold. The texture is best within 24 hours, as it can loosen slightly over time.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 20min (15min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Milk
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