Brazilian recipe
Creamy Passionfruit Mousse (Mousse de maracujá)
A Brazilian passionfruit mousse made with few ingredients, giving a light creamy texture and a sweet-tart flavour for any occasion.
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Ingredients
1 tin condensed milk
Pulp of 2 medium passionfruits (for decorating)
1/2 cup water
1 tin (equivalent to the condensed milk tin measure) concentrated passionfruit juice
1 cup sugar
1 tin cream
Pulp of 2 medium passionfruits (for decorating)
1/2 cup water
1 tin (equivalent to the condensed milk tin measure) concentrated passionfruit juice
1 cup sugar
1 tin cream
Where to find ingredients
In Papua New Guinea, passionfruit, sugar and water are easy to source from markets and supermarkets. Condensed milk, cream and concentrated passionfruit juice are usually in supermarket dairy or long-life sections; as a substitute only, use well-strained strong passionfruit pulp for concentrated juice when needed.
Preparation method
- In a blender, add the condensed milk, cream and concentrated passionfruit juice
- Blend until the mixture is smooth and creamy
- Transfer the mixture to a nice serving dish or to individual cups
- Refrigerate for at least 2 hours, or until well set
- If you want to speed it up, you can place it in the freezer for about 30-40 minutes
- While the mousse chills, prepare the syrup: in a pan, mix the sugar and water
- Place over medium heat and cook until the sugar dissolves and forms a thread-stage syrup
- Add the passionfruit pulp to the syrup, stirring gently
- Cook for another 1 or 2 minutes, just to warm through and bring the flavours together
- Remove from the heat
- Once the mousse is firm, pour the passionfruit syrup over the top before serving
Observations
Passionfruit mousse is a classic Brazilian dessert, perfect for ending a meal with something cool and refreshing. It is remarkably simple to prepare, and the mix of condensed milk, cream and concentrated passionfruit juice gives a creamy texture with the right balance of sharp and sweet.
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