đĽ The Passion Fruit Mousse I Canât Be Trusted Around
This right here?đ One of my top 3 favourite desserts of all time. If you’re like me and canât resist a good citrusy treat đ (lemon meringue pie fans, I see you đ), then you are going to looooove this mousse. Itâs a perfect dessert for summer BBQs, dinner parties, or anytime you want to impress with minimal effort.
Itâs:
⨠Creamy
⨠Tangy
⨠Sweetâbut not too sweet
⨠Ridiculously EASY
Table of Contents:
- Why Youâll Love This Mousse
- Ingredients Youâll Need
- How to Make Passion Fruit Mousse
- Optional Jam Topping
- Where to Buy Passion Fruit Juice, Pulp, or Concentrate
- How to Serve
- How to Store
- FAQ
- Recipe Card
And, if you are looking for more Brazilian Desserts, I have a whole list for you to check it out. It includes many classics, like Brazilian Flan (Pudim), Brazilian Fudge Balls (Brigadeiros), Pave ( a type of triffle) and many more! Check them out here (Authentic Brazilian Desserts) and click on the one you like to be taken to the recipe .
đŽ Two dreamy layers that just work:
- Silky passion fruit mousse â smooth, creamy, tropical heaven đ
- Tangy jam topping â bright, punchy, and the ⨠chefâs kiss ⨠to balance it all out
Short on time?
âąď¸ You can totally skip the jam and just serve the mousse. Still delicious.
But if youâve got 5 extra minutes… PLEASE make the jam. The combo of textures and acidity takes it from yum to WOW. đĽ
đ Why I love it:
- Quick and easy (really). It comes together in 5 minutes!
- Make-ahead friendly (yes to desserts you can prep a day or two early)
- Perfect for summer
- Tart, sweet, and creamy
- A total crowd-pleaser (even if the crowd is just⌠you). Just a handful of ingredients đ
- Tastes like something you’d order at a fancy restaurant
- No eggs, no gelatin, no baking đđđ
â ď¸ Warning:
If you love passion fruit, you might not be able to stop at one bite.
Iâve definitely eaten the whole batch solo. No regrets. đ
Why You Should Make This
Let me say it straight: this dessert is absolutely delicious. It looks fancy, like something youâd order at a nice restaurant, but itâs ridiculously simple. Throw everything into a blender, pour it into a serving dish, chill, done. The jam on top is just stirred in a pan until it thickens. Thatâs it.
Itâs:
- Quick and easy (really)
- Make-ahead friendly (yes to desserts you can prep a day or two early)
- Perfect for summer
- Tart, sweet, and creamy
- A total crowd-pleaser (even if the crowd is just⌠you)
Ingredients and Substitutions â What Youâll Need
Bottom Layer â Passion Fruit Mousse
- Condensed milk (found in the baking aisle)
- Passion fruit concentrate juice
- â ď¸ Note: This recipe calls for concentrate, not regular juice. Most bottled juices are diluted with water, and that wonât give you the punch of flavor we want. You can use fresh or frozen passion fruit pulp instead. If it has seeds, you can either strain them or blend them right inâpassion fruit seeds are edible!
- Juice of 1 lemon (or ½, depending on your taste)
- đ Lime also works! The citrus helps balance the sweetness and also helps your mousse set. Donât skip itâyour mousse will be much runnier without it.
- Whipping cream (35% UHT)
Optional â Passion Fruit Jam Topping (but highly recommended!)
- Passion fruit pulp (with or without seeds) I love using it with the seeds, but feel free to strain or scoop some out if you want a smoother topping.
- Water
- Tablespoon cornstarch
- White sugar
How to Make It
This mousse could not be easier. You just:
- Blend everything.
- Pour it into the dish youâll serve it in.
- Chill it.
Thatâs it. Do not try to transfer it laterâit sets up as it chills, so pick your container before you pour.
Same for the jam layerâstir it in a pan until it thickens and starts looking like jam. Let it cool a bit, then spoon it gently over the mousse.
Where to Buy Passion Fruit, Pulp, or Juice Concentrate ?
- I get mine from BrazilianMarket.ca, which delivers right to your door in Canada đ¨đŚâsuper convenient! They often carry both frozen passion fruit pulp and juice concentrate.
- You can sometimes find juice concentrate on Amazon, but itâs usually much more expensive there. The brand I use is Maguary.
- As for the pulp, itâs a bit trickier to track down, but lately Iâve been able to get it Frozen from Brazilian Market as well
- Fresh passion fruit can be tricky to find. Iâve spotted it a few times at Costco and at my local grocery storeâbut most of the time, itâs not available.
How to Serve
You can serve it in a big bowl, a trifle dish, or in individual little cups like I did. Whatever you do, just make sure you pour the mousse into its final container right after blending it. It firms up in the fridge, and if you try to move it later, itâll ruin the look.
How to Store
This dessert keeps well in the fridge for about 3 days. Itâs honestly best on day one or two, but if youâve got leftovers (I doubt it), theyâll still be good on day three. Just keep it covered and cold.
This is one of those easy recipes youâll come back to again and again. Itâs so simple, but the flavor feels fancy. And if youâre anything like me⌠good luck not eating it straight from the fridge with a spoon.
FAQ
Yes! If you’re short on time or ingredients, just serve the mousse by itself. Itâs still creamy and delicious. But I highly recommend the jamâthe acidity really balances the sweetness and adds that wow factor. đ
Nopeânot ideal. Regular juice is often diluted with water and wonât give the intense flavor we need. Use:
Passion fruit concentrate juice
Or fresh/frozen pulp (with or without seeds)
What if I donât have lemon?
You can use lime instead! Just donât skip the citrusâit helps the mousse set properly and gives it that perfect tang.
Can I make it ahead?
Absolutely! Make it the night before and let it chill in the fridge. Itâs even better the next day. Just keep it covered and serve cold. âď¸
Yes! You can mix everything in a bowl with a hand mixer or even a whisk. Just make sure itâs fully combined and smooth
Recipe Card
Passion Fruit Mousse
Equipment
- blender
Ingredients
Mousse Layer:
- 1 can 300 ml sweetened condensed milk
- 150 ml passion fruit concentrate juice or fresh/frozen pulp â see notes
- Juice of 1 lemon or ½ to taste
- 250 ml whipping cream 35% UHT
Optional Jam Layer:
- ½ cup water
- 1 Tablespoon cornstarch
- 3 Tablespoons sugar
- 100 g passion fruit pulp fresh or frozen, with or without seeds
Instructions
Make the Mousse:
- Add condensed milk, passion fruit concentrate, and cream to a blender.1 can, 150 ml passion fruit concentrate juice, 250 ml whipping cream
- Squeeze in half of the lemon juice to start.Juice of 1 lemon
- Blend until smooth and fully combined.
- Taste your mousse. If you'd like it more tangy, add a bit more lemon juice and blend again.
- Repeat tasting and blending after each addition until it reaches your ideal balance of sweetness and acidity.
- Pour into serving dish or cups and level the surface.
- Chill for at least 4 hours or until set.
Make the Jam (Optional but Recommended):
- In a small saucepan, whisk water and cornstarch until smooth.½ cup water, 1 Tablespoon cornstarch, 100 g passion fruit pulp, 3 Tablespoons sugar
- Stir in sugar and passion fruit pulp.
- Cook over medium heat, stirring constantly, until thickened and glossy (3â5 mins).
- Let cool completely before spooning over chilled mousse. see notes
Video
Notes
- đ Notes
Donât use regular juice â Itâs usually diluted. Go for concentrate or fresh/frozen pulp for best results. - Seeds are edible! Blend them in, strain them out, or scoop a few outâitâs up to you.
- Lemon is key â It brightens the flavor and helps the mousse firm up. Lime works too!
- Make ahead â This dessert can be made a day in advance. Store covered in the fridge.
- Serve chilled and enjoy within 2â3 days for best texture and flavor.
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