With passion fruit in season, it’s quite easy to find these delectable delights everywhere. I buy them buy the dozen and my family are spoiled with fresh passionfruit juice several times per week. I have also been making portion controlled packets and freezing them for use whenever I need them. The pulp and seeds keep perfectly in the freezer, and by freezing them in 6’s I know that each pack will make a pitcher of juice when blended with water and sweetened.
I made a passion fruit mousse from a Brazilian recipe I stumbled on. It was easy to make and delicious. I tweeked it slightly with a few extra flavors and the results were fabulous. It’s just another way to enjoy passionfruit and satisfy your yearning for a creamy, fruit dessert.
PASSION FRUIT MOUSSE
6 large passion fruit ( 1/2 cup pulp and seeds)
1 14 oz tin sweetened condensed milk 379g
1 cup heavy cream
1/2 tsp vanilla essence
2 tbsp white sugar
2 small limes, zested finely and squeezed
Whipping cream to serve. You can also use cool whip or rediwhip whipped cream.
Shortbread biscuits, butter cookies or tuiles for serving. *Optional
In a small bowl, mix the pulp of the 6 passionfruit and the sugar. Mix well, dissolving sugar and press the pulp to release the passionfruit juice. Strain the fruit through a fine sieve extracting all of the juices. Press firmly on the pulp by pressing down with the back of the spoon.Set juice aside.
In a clean medium bowl, pour 1 cup heavy whipping cream and vanilla extract. With a whisk or a hand mixer, beat the cream until soft peaks form. Set aside.
In a large bowl, pour 1 can sweetened condensed milk, grated lime rind, passionfruit juice, 2 tsp lime juice. Mix together well to incorporate.
Gently fold the whipped cream mixture into the fruit milk base. Do not over mix, or you will deflate the lightness of the mousse.
There are two options for serving the passionfruit mousse: 1 large bowl or 6 individual serving glasses.
Refrigerate for about 3 hours.
To serve, you can dollop cool whip or a generous spray of your favorite whipped cream and serve a cookie or crumbles of butter cookies atop the whipped cream. A bit of lime zest is also a pretty and flavorful addition.