Passion Fruit Mousse Whipped Cream (Printable)
Enjoy a light, tropical dessert: creamy passion fruit mousse crowned with fluffy whipped cream. Ideal for any occasion.
# What You'll Need:
→ For the Mousse
01 - 1 cup passion fruit pulp, fresh or frozen (thawed and strained)
02 - 1/2 cup granulated sugar
03 - 1 cup cold heavy cream
04 - 3 large egg whites
05 - 1 1/2 teaspoons powdered gelatin
06 - 2 tablespoons cold water
→ For the Topping and Garnish
07 - 1 cup cold heavy cream
08 - 2 tablespoons powdered sugar
09 - Fresh passion fruit pulp or seeds, for garnish (optional)
10 - Fresh mint leaves, for garnish (optional)
# How-To Steps:
01 - In a small bowl, sprinkle the powdered gelatin evenly over the 2 tablespoons of cold water. Allow it to bloom for 5 minutes, becoming soft and spongy.
02 - In a saucepan, combine the passion fruit pulp and granulated sugar over low heat. Stir continuously until the sugar is completely dissolved and the mixture is warm to the touch, ensuring it does not boil.
03 - Remove the saucepan from the heat. Stir the bloomed gelatin into the warm passion fruit mixture until it is entirely dissolved and no granules remain. Set aside to cool to room temperature.
04 - In a clean, dry bowl, using an electric mixer, beat the large egg whites until they form firm, glossy stiff peaks.
05 - In a separate chilled bowl, whip 1 cup of cold heavy cream until soft peaks form.
06 - Gently fold the cooled passion fruit mixture into the whipped cream until just combined. Then, carefully fold in the beaten egg whites until the mixture is homogenous and smooth, being careful not to deflate the air.
07 - Divide the mousse evenly among individual serving glasses or bowls. Refrigerate for a minimum of 2 hours, or until thoroughly set.
08 - Just before serving, whip the remaining 1 cup of cold heavy cream with the 2 tablespoons of powdered sugar until soft peaks are achieved. Spoon or pipe the whipped cream onto the chilled mousse.
09 - Garnish the mousse with fresh passion fruit pulp, seeds, or fresh mint leaves, if desired. Serve immediately for optimal texture and flavor.
# Expert Advice:
01 -
- You'll be amazed at how such a simple dessert can taste so incredibly sophisticated and refreshing.
- It's a fantastic make-ahead treat, allowing you to impress your guests without last-minute fuss.
02 -
- That passion fruit mixture absolutely HAS to be completely cool before folding, otherwise it will deflate your carefully whipped cream and egg whites.
- Using a scrupulously clean bowl for your egg whites isn't just a suggestion; any trace of grease will prevent them from whipping properly.
03 -
- Ensure your heavy cream is straight from the fridge and your mixing bowl is chilled for the quickest, fluffiest whip.
- If using fresh passion fruit, strain the pulp through a fine-mesh sieve to remove any bits of membrane for the smoothest mousse.