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Passion Fruit Mousse
Prep Time
10 mins
Cook Time
10 mins
Resting time
3 hrs
Total Time
20 mins
This passion fruit mousse is a light and airy, yet citrus and rich classic dessert. This is a staple South American sweet recipe.
Course: Dessert
Cuisine: Venezuelan
Keyword: passion fruit mousse
Servings: 8 mousse
  • 5 egg whites
  • ¼ cup water
  • 5-6 passion fruits pulp
  • 1 cup sugar
  • 4 tbsp sugar
  • 100 ml heavy cream
  • 3 gelatine sheets
  • 1 lemon juice
  1. Whisk the egg whites with a stand mixer on high speed until they are forming firm peaks. Also, whisk the heavy cream until it’s whipped cream and save for later.
  2. In a pot pour the passion fruit pulp and the water and take it to the stove over medium heat for a couple minutes. Strain the juice and save the seeds for later.
  3. Pour the passion fruit juice back to the pot and add 1 cup of sugar and the juice of the lemon. Boil until it starts to form a syrup, about 10 minutes.
  4. Pour slowly the syrup into the egg whites and keep mixing.
  5. With a spatula --- we want to avoid losing air --- incorporate the whipped cream and the gelatine sheets dissolved with a few tbsp of hot water.
  6. Pour the mousse into the molds or cups. Take to the fridge for 3 hours at least before serving it.
  7. In a small pot mix the passion fruit seeds and 4 tbsp of sugar. Make a thick syrup and take it to the fridge. Use it to garnish the mousse.