Brazilian recipe
Light Passion Fruit Mousse (mousse de maracujá)
A classic, light-as-air dessert that perfectly balances the intense, tangy flavour of passion fruit with a silky, creamy texture.
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Ingredients
1 can fat-free condensed milk
1 can light table cream
3/4 of the condensed milk can of concentrated passion fruit juice
Passion fruit pulp for garnishing
1 can light table cream
3/4 of the condensed milk can of concentrated passion fruit juice
Passion fruit pulp for garnishing
Where to find ingredients
Condensed milk and table cream are staples in local supermarkets; look for 'fat-free' or 'light' versions in the baking or tinned goods aisle. For concentrated passion fruit juice, check the international or Caribbean food section; it is often sold in bottles or tetra paks. If you cannot find the concentrated version, you can reduce fresh passion fruit juice, but avoid overly sweetened syrups. Fresh passion fruit can be found in the produce section; look for those with slightly wrinkled skin as they are the ripest and most flavourful.
Preparation method
- Pour the condensed milk, light cream, and concentrated passion fruit juice into your blender
- Blitz all the ingredients on high speed for about 10 minutes to ensure a lovely, aerated texture
- Pour the mixture into a serving dish
- Top the mousse with the passion fruit pulp for an extra pop of flavour
- Pop it in the fridge to chill for 2 hours before you tuck in
Observations
This recipe is a top choice for a quick, no-fuss dessert that keeps the authentic zing of passion fruit while using lower-fat ingredients for a lighter treat.
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