Best Maracuya Passion Fruit Mousse Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)



Brazilian Passion Fruit Mousse (Maracuja) image

This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.

Provided by VALERIEKOOKA

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h15m

Yield 6

Number Of Ingredients 4

8 passion fruits
1 tablespoon white sugar
1 (14 ounce) can sweetened condensed milk
2 cups cream

Steps:

  • Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
  • In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 45.4 g, Cholesterol 130.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 21.9 g, Sodium 119.8 mg, Sugar 40.8 g

PASSION FRUIT MOUSSE



Passion Fruit Mousse image

Passion fruit mousse is one of the most popular Brazilian desserts! Creamy, sweet and slightly tangy, it is easy to make and can be made with fresh or frozen passion fruit pulp.

Provided by Olivia Mesquita

Categories     Dessert

Time 3h10m

Number Of Ingredients 7

2 teaspoons (8g) unflavored gelatin
3 tablespoons water
1 ⅓ cups (290g) heavy cream (cold)
1 can (397g) sweetened condensed milk
1 cup (265g) passion fruit pulp or unsweetened juice concentrate
Pulp of two fresh passion fruits with seeds (about ⅓ cup)
¼ cup sugar

Steps:

  • Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.
  • Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.
  • Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.
  • Top with the passion fruit sauce and serve!
  • Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.
  • Let the sauce cool to room temperature before using or refrigerating to use later.

Nutrition Facts : Calories 707 kcal, Carbohydrate 89 g, Protein 13 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 133 mg, Sodium 182 mg, Fiber 9 g, Sugar 76 g, UnsaturatedFat 12 g, ServingSize 1 serving

MARACUYA (PASSION FRUIT) MOUSSE



Maracuya (Passion Fruit) Mousse image

Provided by Ingrid Hoffmann

Categories     dessert

Time 8h10m

Yield 8 servings

Number Of Ingredients 5

2 cups frozen passion fruit pulp, defrosted
4 cups heavy cream
1 (14-ounce) can sweetened condensed milk
Mint sprigs, for garnish
Biscotti or other crisp cookies, for garnish

Steps:

  • Special Equipment: martini glasses
  • Place 1 tablespoon of passion fruit pulp in the bottom of 8 martini glasses or ramekins, totaling in 1/2 cup passion fruit pulp, set them aside.
  • Using an electric mixer beat the cream until it holds stiff peaks. Whisk 1 1/4 cups of passion fruit pulp with the condensed milk in a large bowl, add 1/4 of the whipped cream and whisk it in. Fold in the remaining whipped cream and fill martini glasses or ramekins with some mousse. Drizzle some of the remaining passion fruit pulp over the top. Serve immediately or cover flush with plastic wrap and refrigerate for up to 8 hours. Serve cold with a mint sprig and a biscotti.

Related Topics