Maracuyá (Passion Fruit) Mousse

A light and airy mousse made with passion fruit pulp, cream, and sugar, offering a tangy and refreshing dessert.

Prep Time

20 minutes

Total Time

25 minutes (plus chilling time)

Calories

340

Level

Easy

Yields

4 servings

Cost

£0.95

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

0.5cupPassion Fruit Pulp(Fresh pulp, strained to remove seeds (optional, some seeds can be kept for texture))

£1.75

1cupHeavy Cream(Cold, for best whipping results)

£1.20

0.3cupGranulated Sugar(Adjust to taste based on the sweetness of the passion fruit)

£0.10

1teaspoonGelatin Powder(Unflavored)

£0.25

2tablespoonsCold Water(For blooming the gelatin)

Optional Passion Fruit Seeds(For garnish)

£0.50

Total Cost

£3.80

£0.95 per serving

The Method

1
Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until softened.
2
Heat the Passion Fruit Pulp: In a small saucepan, gently heat half of the passion fruit pulp (1/4 cup) with the sugar over low heat, stirring until the sugar is dissolved. Do not boil.
3
Dissolve the Gelatin: Add the bloomed gelatin to the warm passion fruit mixture and stir until completely dissolved. Remove from heat and let it cool slightly.
4
Whip the Cream: In a large mixing bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
5
Combine: Gently fold the cooled passion fruit mixture into the whipped cream. Then gently fold in the remaining 1/4 cup of fresh passion fruit pulp.
6
Portion and Chill: Divide the mousse evenly among 4 serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, until set.
7
Garnish: Before serving, garnish with extra passion fruit seeds (if desired).

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My Notes

Nutrition Information

Nutrition per serving (95g)

340 kcal / 1423 kJ

Carbs

15.9g

6% of RDA

Fat

30.4g

43% of RDA

Protein

2.2g

4% of RDA

Detailed Breakdown

Fibre

0.9 g

3% of RDA

Sugar

15 g

17% of RDA

Sodium

20 mg

1% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a richer mousse, use a higher fat content heavy cream.

If you want a smoother mousse, strain the passion fruit pulp to remove all the seeds before using it.

Adjust the amount of sugar to your liking based on the tartness of the passion fruit.

Ensure the passion fruit mixture has cooled sufficiently before folding it into the whipped cream to prevent the cream from melting.

For a vegan option, replace the heavy cream with a plant-based whipping cream alternative and the gelatin with agar-agar or other plant-based gelatin substitute, adjusting the amount and preparation method according to the package instructions.