Peruvian & World Recipes

Passion Fruit Cloud (fluffy mousse)

Passion Fruit Cloud (fluffy mousse)
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Passion Fruit Cloud (fluffy mousse)

Course: All Recipes, DessertsCuisine: Peruvian
Servings

10

servings

Passion Fruit Cloud is a delightful, fluffy mousse made with unflavored gelatin, condensed milk, and vibrant passion fruit pulp. Egg whites and cream of tartar add lightness, creating a smooth, airy texture. This tropical dessert is perfect for any occasion.

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Ingredients

  • 0.5 oz. unflavored gelatin

  • 1/4 cup cold water

  • 13 oz. canned condense milk

  • 14 oz. passion fruit pulp

  • 1 cup egg whites

  • 1/2 tsp. cream of tartar

Directions

  • Hydrate gelatin with cold water. Set aside.
  • Using a blender mix condensed milk and passion fruit pulp. Set aside.
  • In a mixer work egg whites with cream of tartar until hard peeks.
  • Microwave the gelatin for 1 minute.
  • Run the blender and incorporate dissolved gelatin into previously blended passion fruit-condensed milk.
  • In a big cold bowl fold passion fruit mixture with egg white in thirds.
  • Feel the glasses with mixture and refrigerate for at least 4 hours.
  • Notes
  • You could garnish it with Chantilly (whipped cream with powdered sugar and vanilla), raspberries, strawberries or a chocolate tuile.

Notes

  • You could garnish it with Chantilly (whipped cream with powdered sugar and vanilla), raspberries, strawberries or a chocolate tuile.

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