Tangy Brazilian Maracuja Mousse with Passionfruit Sauce
A Tropical Delight Bursting with Flavors
Dive into this refreshing Brazilian dessert, featuring creamy maracuja mousse topped with a tangy passionfruit sauce.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Maracuja Mousse
For the Passionfruit Sauce
Preparation
Preparing the Mousse
Combine condensed milk and passionfruit pulp
In a large bowl, combine the sweetened condensed milk and passionfruit pulp.
Whip the heavy cream
In a separate bowl, whip the heavy cream until soft peaks form.
Chill your mixing bowls in the freezer beforehand for easier whipping.
Fold whipped cream into passionfruit mix
Gently fold the whipped cream into the passionfruit mix.
Setting the Mousse
Dissolve gelatin
Dissolve the unflavored gelatin in 1/4 cup of hot water, allowing it to cool slightly.
Ensure the gelatin is fully dissolved to avoid lumps.
Stir gelatin into mousse
Stir the gelatin into the mousse mixture until well combined.
Refrigerate mousse
Pour the mousse into serving glasses and refrigerate for at least 1 hour to set.
Cooking Process
Make the passionfruit sauce
In a small saucepan, combine passionfruit pulp, water, and sugar. Cook over medium heat, stirring until the sugar dissolves.
Thicken the sauce
Allow the sauce to simmer gently for 10 minutes, then let it cool before drizzling over the mousse.
Plating & Serving
Tangy Brazilian Maracuja Mousse with Passionfruit Sauce
Tangy Brazilian Maracuja Mousse with Passionfruit Sauce
Serve & Layer
Serve chilled mousse layered with a generous pour of passionfruit sauce on top right before serving.
Chef’s Tip
Use fresh passionfruit pulp whenever possible for extra flavor.