Name: Passion Fruit Mousse
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Tropical
Ingredients: 5 g agar agar powder; 60 ml water; 300 ml heavy cream; 397 ml sweetened condensed milk; 270 g passion fruit pulp, seeds removed; 120 ml passion fruit pulp with seeds; 60 g sugar

This passion fruit mousse is creamy, tangy, and refreshing. I love how the silky mousse pairs with the sweet passion fruit topping for a bright tropical dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 g agar agar powder

60 ml water

300 ml heavy cream

397 ml sweetened condensed milk

270 g passion fruit pulp, seeds removed

120 ml passion fruit pulp with seeds

60 g sugar

Directions

I mix the agar agar powder with the water in a small saucepan and let it sit for a few minutes.

I place the saucepan over medium heat and bring it to a gentle boil, stirring constantly for about 2 minutes until the agar agar fully dissolves.

Then I add the seedless passion fruit pulp, heavy cream, and sweetened condensed milk to a blender.

I pour the hot agar mixture into the blender and blend everything for 1 to 2 minutes until smooth and creamy.

I divide the mousse into serving glasses and refrigerate it for about 2 hours, or until set.

For the topping, I place the passion fruit pulp with seeds and sugar in a saucepan over medium heat.

I cook it for about 15 minutes, stirring occasionally, until slightly reduced and thickened. I let it cool.

I spoon the passion fruit topping over the chilled mousse and serve.

Servings and Timing

This recipe makes 4 servings.

Prep time: 15 minutes

Cooking time: 15 minutes

Chilling time: 2 hours

Total time: 2 hours 30 minutes

Calories: 410 kcal per serving

Variations

I sometimes add a little lime zest to the mousse for extra brightness. I can also serve it with whipped cream, toasted coconut, or fresh berries. For a smoother topping, I strain out the seeds before spooning it over the mousse.

Storage/Reheating

I store the mousse covered in the refrigerator for up to 3 days. I do not reheat it because it is meant to be served chilled. I add the topping after the mousse sets, or I keep it separate until serving for the freshest texture.

FAQs

Can I make passion fruit mousse ahead of time?

Yes, I like making it a day ahead because it gives the mousse enough time to chill and set properly.

Can I use frozen passion fruit pulp?

Yes, I can use frozen passion fruit pulp as long as I thaw it first and remove seeds when needed.

Can I replace agar agar with gelatin?

Yes, I can use gelatin, but the amount and method will be different because gelatin and agar agar set differently.

Why is my mousse not setting?

The mousse may not set if the agar agar was not boiled long enough. I make sure it fully dissolves before blending it with the mousse mixture.

Can I make this mousse less sweet?

Yes, I reduce the sugar in the topping or use a little less condensed milk if I want a tangier flavor.

Conclusion

I love this passion fruit mousse because it is simple, creamy, and full of tropical flavor. It is a refreshing dessert that works well for parties, summer meals, or anytime I want something sweet and bright.

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