- Prepare the Ingredients
Measure out 1 cup of passion fruit pulp, 1 cup (from a 14 oz can) of sweetened condensed milk, and 2 cups of heavy whipping cream. Chill a large mixing bowl and beaters in the freezer for 10 minutes. In a small bowl, sprinkle 1 tablespoon of unflavored powdered gelatine over ¼ cup of cold water. Set aside to bloom for 5-10 minutes.
- Create the Passion Fruit Base
In a medium bowl, combine the passion fruit pulp and the sweetened condensed milk. Whisk vigorously until perfectly smooth and homogenous. Gently melt the bloomed gelatine by placing its small bowl over a pot of barely simmering water, stirring until completely liquid and clear. Let the liquid gelatine cool for a minute, then whisk it thoroughly into the passion fruit and condensed milk mixture. Set this base aside to cool to room temperature.
- Whip the Cream & Fold
Using the chilled bowl and beaters, whip the 2 cups of heavy cream on medium-high speed until it forms firm peaks that hold their shape when the beaters are lifted. Be careful not to over-whip into butter. Using a large rubber spatula, gently fold about one-third of the whipped cream into the cooled passion fruit base to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain and the mousse is uniform and airy.
- Chill and Serve
Divide the mousse evenly among 6 serving glasses or a large serving dish. Cover gently with plastic wrap, ensuring it doesn't touch the surface. Refrigerate for at least 4 hours, or preferably overnight, to set completely. Before serving, drizzle with a little extra passion fruit pulp and seeds for garnish.
- Calories:420 kcal
- Protein:7 g
- Carbohydrates:38 g
- Sugar:35 g
- Salt:0.1 g
- Energy:1760 kJ
- Fat:28 g
Sometimes a memory just… tastes like sunshine. For me, it’s a very specific sunshine—a mix of tropical, floral, and tart that dances on your tongue. It’s the taste of a perfectly executed Brazilian passion fruit mousse. The first time I tried the real deal in a Rio de Janeiro bakery, I was floored. This wasn’t the dense, overly sweet dessert I was used to. It was an ethereal, airy cloud with a vibrant, puckery-sweet soul. I knew I had to recreate that magic at home, and now you can too.
The Story Behind This Brazilian Passion Fruit Mousse
In Brazil, passion fruit (or maracujá) is pure liquid gold. While chocolate mousse might be the star in France, in Brazil, it’s all about showcasing local tropical bounty. This dessert is a modern classic, born from the wonderful Brazilian tradition of using abundant fresh fruit to create simple, stunning sweets. It’s a staple at family lunches, festive gatherings, and basically any occasion that calls for a happy ending.
What Makes This Mousse Unforgettable
The magic lies in the contrast. It should be impossibly light and creamy, yet deliver the bold, aromatic punch of fresh passion fruit pulp. The texture is everything—whipped cream and condensed milk create a silky base that’s stabilized just enough with gelatine to hold its shape, but still melts the second it hits your lips. The genius is the balance of sweetness and acidity, a tangy burst that cuts through the richness and leaves you wanting just one more spoonful.
The Non-Negotiable Pro-Tip
Your success hinges on one thing: temperature. When you incorporate the bloomed and melted gelatine, the passion fruit mixture MUST be at room temperature or cooler. If it’s warm, the gelatine will seize into little rubbery strands. Conversely, if the whipped cream is too cold when you fold everything together, the mousse won’t achieve its signature airy lift. Patience here is your secret weapon for that perfect, stable-yet-cloudlike texture.
How to Serve Your Dreamy Dessert
I love this mousse in elegant glass coupes, letting those gorgeous pale yellow layers shine. A drizzle of extra passion fruit pulp on top is non-negotiable for me—the seeds add a delightful crunch. For a festive twist, serve it in hollowed-out passion fruit shells. Pair it with a crisp, sparkling prosecco or a shot of strong espresso to complement its sweetness. A light, buttery shortbread cookie on the side is also a divine match.
Variations & Substitutions
This brazilian passion fruit mousse recipe is wonderfully adaptable. For a dairy-free version, use full-fat coconut cream (chilled overnight) in place of whipping cream and a plant-based condensed milk. You can also experiment with other tropical fruits like mango or guava purée, following the same base technique for a different twist on this classic brazilian passion fruit mousse. For an extra boozy kick, fold a tablespoon of cachaça or white rum into the mixture before chilling.
Make-Ahead & Storage Tips
This is the ultimate make-ahead dessert. It needs a minimum of 4 hours to set, but I find it’s even better the next day after the flavors have fully married. Store it covered in the refrigerator for up to 3 days. Because of the dairy, I don’t recommend freezing it, as it can weep and lose its ethereal texture upon thawing.
FAQs for Your Mousse-Making Journey
Q: Can I use frozen passion fruit pulp?
A: Absolutely! High-quality frozen pulp is a fantastic, consistent option. Just make sure it’s 100% pure passion fruit pulp with no added sugar, and thaw it completely before using.
Q: My mousse didn’t set! What went wrong?
A: The most common culprit is the gelatine. Make sure it’s fully bloomed (soaked) in cold water and then completely melted and liquid (but not boiling) before mixing. Also, ensure you’ve chilled it for the full, recommended time.
I hope this guide inspires you to bring a taste of Brazilian sunshine to your table. It’s a dessert that proves simplicity, when done with care, can be utterly spectacular. Give it a try, and let me know in the comments how your cloud of bliss turns out! For more fantastic technique-driven recipes, I always turn to the experts at Serious Eats. Now, go whip up some magic.
