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Greatest plates · Dessert
Mousse de Maracujá (Brazilian Passionfruit Mousse)
Three ingredients, one blender, no gelatine and no cooking: condensed milk, cream and passionfruit set each other in the fridge into the most-made dessert in Brazil. The seeds go over the top at the end.
Serves 8Prep 10 minDessertdairy
Containsdairy
Protein 6%Carbs 45%Fat 49%
About 322 kcal a serve — 5 g protein, 37 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Loosen the pulp and strain the juice
JuiceScoop out the passionfruit. Set two fruits' worth of pulp aside for the top, and blend the rest for a few seconds with a splash of water — just enough to loosen the juice from the seeds, not long enough to smash them. Strain, keeping the juice.
In the blenderJuice →
5 min
Condensed milk and cream, blended thick
BlendBlend the strained juice with the condensed milk and cream for about a minute, until it thickens visibly and coats the sides of the jug. The acid in the passionfruit is what sets it — this is why there is no gelatine.
In the blenderBlend →
3 min
Chill, then the seeds on top
ChillPour into glasses or one dish and refrigerate at least four hours, ideally overnight. Spoon the reserved seedy pulp over just before serving so it stays bright.
In the fridgeChill →
4 hr
Cook's noteFrozen passionfruit pulp works perfectly and is cheaper — about 200 g in place of the eight fruit, keeping a few tablespoons back for the top. Half quantities of condensed milk still set, if your household finds it sweet.
Want it lighter?
about 70 kcal less a serve, all swaps taken
This mousse sets from the acidity of passionfruit thickening the dairy, so it can tolerate lighter dairy swaps well, but expect a softer, less rich set and a slightly tangier, less sweet flavour. Chill a bit longer to help it firm up.
300 ml thickened cream → 150 ml thickened cream + 150 g thick Greek yoghurt
Replacing half the cream with strained Greek yoghurt cuts a lot of fat and adds protein, but the result is lighter and slightly tangier rather than lusciously rich, and it sets a touch softer.
395 g condensed milk (1 tin) → 300 g condensed milk plus an extra passionfruit's pulp for flavour
Using about three-quarters of the tin noticeably lowers sugar. The mousse will be less sweet and a little less firm, so lean on the passionfruit tartness to carry it.
Estimated per serve
322 kcal · 5 g protein · 37 g carbs · 18 g fatestimates, within ~10%
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