Passion Fruit Mousse with Whipped Cream and Lime
Why this recipe works
- Light, creamy texture: Whipped double cream is folded through the fruit mixture to create a mousse that sets softly without feeling heavy.
- Bright but balanced: Passion fruit and lime provide sharpness, while icing sugar and cream round out the tang.
- Easy to prepare ahead: The mousse needs time to chill, making it well suited to assembling before serving.
Get the most out of this recipe
Timing notes
- Allow enough time to set: Chill the mousse for at least 2 hours so the gelatin can set the mixture into a soft, spoonable texture.
- Serve cold: Keep the glasses refrigerated until serving; the mousse is at its best when cold and freshly set.
- Best within 24 hours: It can be refrigerated for up to 2 days, but the texture is lightest within the first day.
Texture tips
- Whip only to soft peaks: Softly whipped cream folds in more easily and helps preserve the mousse’s airy structure.
- Dissolve the gelatin fully: Stir the softened gelatin into the gently warmed juice until completely dissolved before combining it with the rest of the fruit mixture.
- Avoid adding hot liquid to cream: Let the fruit mixture cool slightly if it feels hot, as excessive heat can loosen or split the whipped cream.
Ingredient notes
- Use ripe passion fruit: Ripe fruit gives the mousse a stronger aroma and a fuller tropical flavour.
- Keep the cream well chilled: Cold double cream whips more reliably and holds the mousse structure better.
- Lime controls the brightness: Lime sharpens the passion fruit; lemon can be used for a softer citrus note.
Make-ahead tips
- Make ahead in glasses: Portion the mousse directly into serving glasses before chilling so it can be served straight from the fridge.
- Keep covered in the fridge: Cover the glasses to protect the mousse from absorbing fridge odours and to help maintain its surface texture.
Equipment you'll need
Ingredients
Instructions
- Soak the gelatin sheets in a bowl of cold water for 5 minutes until softened. Meanwhile, halve the passion fruit and scoop the pulp into a sieve set over a bowl; press firmly to extract the juice. Squeeze in the lime juice.
- Warm 3 tbsp of the passion fruit and lime mixture in a small saucepan over low heat until just steaming. Lift the gelatin from the water, squeeze out excess water, then stir it into the warm juice off the heat until fully dissolved. Stir this back into the remaining passion fruit mixture, then whisk in the icing sugar and vanilla extract until smooth.
- In a clean bowl, whisk the double cream to soft peaks. Fold the passion fruit mixture into the cream in two additions, keeping as much air in the mousse as possible. Divide between 4 glasses.
- Chill for at least 2 hours, or until softly set and spoonable. Serve straight from the fridge.
Recipe notes
Tips
- For the lightest texture, make sure the double cream is very cold and stop whisking at soft peaks so it folds in easily.
- Keep the passion fruit mixture only gently warm when dissolving the gelatin; if it gets hot, let it cool for a few minutes before folding into the cream.
- Food safety: this dessert contains dairy, so keep it chilled and do not leave it out at room temperature for more than 2 hours.
Substitutions
- Replace Vanilla extract with the seeds from 1 Vanilla bean for a more pronounced vanilla flavour.
- Replace Lime with an equal amount of Lemon juice for a slightly softer citrus tang.
Storage
- Refrigerate up to 2 days
- Cover the glasses and refrigerate for up to 2 days. The mousse will gradually lose some airiness, so it is best within 24 hours.
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Recipe overview
- Servings: 4 glasses
- Total time: 2h 15min (15min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Milk
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