Passion Fruit Mousse

South American Mousse  

GOYA®

Throughout South America, passion fruit vines are as abundant as the many ways to use them. In countries like Brazil and Venezuela, the sweet, mouth-puckering fruit pulp is stirred into juices, blended into smoothies and made into gelatin and sorbet. But for many, one dessert in particular – Passion Fruit Mousse – steals the show. In this recipe, vibrant frozen GOYA® Passion Fruit Pulp, cuts through sweetened condensed milk, and then is lightened with whipped egg whites to create a light and airy fruit mousse. Serve chilled for a traditional South American treat.

Serves 10

Prep time: Less than 5 min.

Total time: 25 min., chilling freezing time

Ingredients:

1 tbsp., plus 1 tsp. unflavored gelatin

1 pkg. (14 oz.) frozen GOYA® Passion Fruit Pulp, thawed

1 cup sugar

1 can (14 oz.) GOYA® Sweetened Condensed Milk

6 egg whites, at room temperature

Fresh mint sprigs, for garnish

Directions:

  1. Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes. In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture. Cook, stirring occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil). Remove from heat; cool completely. Stir in condensed milk.
  2. Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).
  3. Stir 1/3 egg whites into cooled passion fruit mixture until combined. Using spatula, gently fold in remaining egg whites until combined. Divide mousse evenly among clear glass serving cups; cover. Refrigerate mousse until well chilled, at least 2 hrs.
  4. Serve chilled. Garnish with mint, if desired.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Comments

  1. Robin says:

    I love passion fruit mousse and tried this recipe. I cut the sugar to 3/4 C., and it’s still way too sweet. I’d try 1/4 C. sugar next time, or none all.

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