Brazilian recipe
Creamy Passion Fruit Mousse
Make a delicious Brazilian passion fruit mousse with just a few ingredients, a light texture and a sweet-tart flavour for any occasion.
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Ingredients
1 tin condensed milk
Pulp of 2 medium passion fruits, for decorating
1/2 cup water
1 tin passion fruit concentrate, using the condensed milk tin as the measure
1 cup sugar
1 tin cream
Pulp of 2 medium passion fruits, for decorating
1/2 cup water
1 tin passion fruit concentrate, using the condensed milk tin as the measure
1 cup sugar
1 tin cream
Where to find ingredients
In Pakistan, condensed milk, sugar and dairy cream are usually available in supermarkets and larger grocery stores. Passion fruit and passion fruit concentrate may be found in imported-fruit sections, speciality grocers or online grocery services; use the concentrate specified for the closest Brazilian-style flavour.
Preparation method
- In a blender, add the condensed milk, cream and concentrated passion fruit juice
- Blend until the mixture is smooth and creamy
- Transfer the mixture to a nice serving dish or to individual small bowls
- Chill in the fridge for at least 2 hours, or until well set
- If you want to speed it up, place it in the freezer for about 30 to 40 minutes
- While the mousse chills, prepare the syrup: in a saucepan, mix the sugar and water
- Cook over medium heat until the sugar dissolves and the syrup reaches a thin thread stage
- Add the passion fruit 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 passion fruit syrup over the top before serving
Observations
Passion fruit mousse is a classic Brazilian dessert, loved for its refreshing finish after a meal. This version is very simple to prepare, useful when you want something practical without losing flavour. The sweetness of condensed milk balances the sharpness of concentrated passion fruit juice, giving a creamy dessert with a clean sweet-and-tangy taste.
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