Tangy Brazilian Maracuja Mousse with Passionfruit Sauce
Dive into this refreshing Brazilian dessert, featuring creamy maracuja mousse topped with a tangy passionfruit sauce.
Preparation
Get these tasks done before you start cooking.
Preparing the Mousse
- 1
Combine condensed milk and passionfruit pulp
In a large bowl, combine the sweetened condensed milk and passionfruit pulp.
- 2
Whip the heavy cream
In a separate bowl, whip the heavy cream until soft peaks form.
Tip: Chill your mixing bowls in the freezer beforehand for easier whipping.
- 3
Fold whipped cream into passionfruit mix
Gently fold the whipped cream into the passionfruit mix.
Setting the Mousse
- 1
Dissolve gelatin
Dissolve the unflavored gelatin in 1/4 cup of hot water, allowing it to cool slightly.
Tip: Ensure the gelatin is fully dissolved to avoid lumps.
- 2
Stir gelatin into mousse
Stir the gelatin into the mousse mixture until well combined.
- 3
Refrigerate mousse
Pour the mousse into serving glasses and refrigerate for at least 1 hour to set.
How to Make Tangy Brazilian Maracuja Mousse with Passionfruit Sauce
Total time: 2 h · Yields 6 servings
- 1
Make the passionfruit sauce
In a small saucepan, combine passionfruit pulp, water, and sugar. Cook over medium heat, stirring until the sugar dissolves.
- 2
Thicken the sauce
Allow the sauce to simmer gently for 10 minutes, then let it cool before drizzling over the mousse.
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