Peruvian & World Recipes

Passion Fruit Mousse

Passion Fruit Mousse

Course: All Recipes, DessertsCuisine: Peruvian
Servings

6

servings

Indulge in a tantalizing Passion Fruit Mousse. A harmonious blend of buttery graham cracker base, velvety passion fruit mousse, and a hint of sweetness from condensed milk, topped with a delicate layer of jello.

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Ingredients

  • Base
  • 1 cup graham crackers

  • 1/4 stick unsalted butter

  • Mousse
  • 2/3 cups pure passion fruit pulp (without seeds)

  • 3/4 cups heavy cream

  • 1 can condensed milk (14 oz)

  • Jello
  • 1 1/2 tsp. gelatin powder

Directions

  • Base
  • In a food processor or a blender, process Graham crackers with 1/4 stick butter until the mixture looks like coarse sand.
  • Mousse
  • Blend the passion fruit pulp with condensed milk.
  • Add the heavy cream and continue blending until well mixed.
  • Pour into ramekins or small glasses, refrigerate overnight or for at least 4 hours.
  • Serve garnished with the fresh passion fruit pulp.
  • Jello
  • Hydrate gelatin with 2 Tbsp cold water
  • Combine 3 Tbsp, plus 1 tsp of Passion fruit pulp with 2 Tbsp sugar
  • Microwave gelatin for 20 – 30 seconds or use a water-bath to melt it. Stir gelatin to be dissolved completely.
  • Add fruit juice to gelatin and stir well. Keep at room temperature.
  • Ensemble
  • Pour the mousse on top of crackers base and refrigerate for about 1 hour
  • Gently spoon some of the passion fruit gelatin on top of the mousse.
  • Cover with plastic wrap and refrigerate.Place in the bottom of an 8-inch square or round mold, or in individual pastry rings, pressing to form a crust. Refrigerate.
  • Notes
  • Garnish: mint, whipping cream, berries.

Notes


  • Garnish: mint, whipping cream, berries.