Description
This Passionfruit Mousse is a light, airy, and tangy dessert that perfectly balances the tropical sweetness of fresh passionfruit with the richness of whipped cream and the delicate texture of whipped egg whites. Chilled to set for several hours, it makes an elegant and refreshing treat for warm days or special occasions.
Ingredients
Scale
Passionfruit Mixture
- 6 to 8 fresh passionfruits or 1 cup passionfruit pulp, strained
- 1/3 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
Mousse Base
- 1 cup heavy whipping cream, cold
- 2 large egg whites
- 1/4 cup granulated sugar
Garnish
- Extra passionfruit pulp
- Fresh mint leaves
Instructions
- Extract and Strain Passionfruit Juice: Cut the passionfruits in half and scoop out the pulp. Strain through a fine mesh sieve to remove seeds, yielding approximately 1 cup of juice.
- Prepare Passionfruit Syrup: In a mixing bowl, combine the passionfruit juice with 1/3 cup granulated sugar and lemon juice. Stir until the sugar completely dissolves. Set aside to allow flavors to meld.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form, ensuring a stable meringue.
- Whip Heavy Cream: In a separate bowl, whip the cold heavy cream using an electric mixer until soft peaks form, creating a light and airy texture.
- Fold Passionfruit into Cream: Gently fold the passionfruit syrup into the whipped cream using a spatula until evenly combined, taking care not to deflate the airiness.
- Incorporate Egg Whites: Carefully fold in the beaten egg whites in two additions using a spatula, gently combining until the mixture is smooth and airy.
- Chill Mousse: Spoon the mousse into serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours until fully set and chilled, allowing the mousse to firm up.
- Garnish and Serve: Before serving, top each mousse with a spoonful of extra passionfruit pulp and a fresh mint sprig for added flavor and visual appeal.
Notes
- Use fresh passionfruits if possible for the best flavor; canned pulp is a suitable substitute if fresh is unavailable.
- Ensure heavy cream and egg whites are cold before whipping to achieve better volume.
- Be gentle when folding mixtures together to retain the mousse’s light and airy texture.
- Refrigerate the mousse for the full 4 hours to allow it to properly set.
- This recipe contains raw egg whites; ensure eggs are fresh and from a trusted source or use pasteurized egg whites if preferred.
