Passion fruit mousse
HB-1663 · Hand-built original · Venezuela
VenezuelaDessertGluten-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 1/2 tbsp unflavoured powdered gelatine
- 1/4 cup cold water
- 1 cup passion fruit pulp (from about 8 passion fruits or frozen pulp, thawed)
- 1 cup sugar, divided
- 1 can (14 oz) sweetened condensed milk
- 6 egg whites
- 1 pinch salt
- 1 sprig fresh mint, leaves picked, to serve
- Extra passion fruit pulp, to serve (optional)
Method
- Sprinkle the gelatine over the cold water in a small bowl and leave to bloom for 5 minutes. Gently warm the bowl over a pan of hot water, or in short bursts in the microwave, until the gelatine dissolves completely. Set aside to cool slightly.
- Blend the passion fruit pulp with half the sugar and the condensed milk until smooth. Stir in the dissolved gelatine until fully combined.
- Beat the egg whites with the salt in a clean bowl until soft peaks form. Add the remaining sugar a spoonful at a time and beat to firm, glossy peaks.
- Fold one third of the egg whites into the passion fruit mixture to lighten it, then gently fold in the rest until no streaks remain.
- Spoon into a serving bowl or individual glasses and chill until set, at least 4 hours or overnight.
- Serve cold, topped with a spoonful of extra passion fruit pulp if you like and a few mint leaves.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).