Mousse de MaracujáPassion Fruit Mousse

Three-Ingredient Passion Fruit Cloud with Its Own Syrup.

• 6 portions
• Prep 15 mins
• Cook 5 mins
• Nacional

Mousse de maracujá is Brazil's make-ahead dessert of record: three ingredients and a blender, tasting entirely of the tropics, topped with a syrup that carries the crunch of the seeds. It appears at birthdays, Sunday lunch, and every restaurant counter worth its salt.

Ingredients

Mousse

• •1 can (395 g) sweetened condensed milk
• •200 ml heavy cream (or 1 can cream)
• •200 ml passion fruit juice (fresh, or 1 bottle nectar)
• •1 envelope (12 g) unflavored gelatin, bloomed in 60 ml water

Topping

• •Pulp and seeds of 2 passion fruits
• •2 tbsp sugar
• •60 ml water

Method

1. Bloom the gelatinSprinkle the gelatin over the water and leave 5 minutes, then melt 10 seconds in the microwave or over a pan of simmering water — do not boil it.
2. BlendBlend the condensed milk, cream, passion fruit juice, and melted gelatin for 1 minute until smooth and slightly thickened.
3. SetPour into a serving dish or 6 cups and chill at least 4 hours until set with a slight tremble.
4. SyrupSimmer the passion fruit pulp, seeds, sugar, and water for 3 minutes into a loose syrup. Cool and spoon over each portion — the seeds are mandatory.

Questions