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Passion Fruit Mousse - Mousse de Maracuyá


Passion Fruit Mousse - Mousse de Maracuyá

Passion Fruit Mousse

Marian Blazes
Passion fruit (maracuyá) is very popular in South America, especially in desserts. Mousse de maracuyá is one of the best ways to enjoy its distinctive tropical flavor. This mousse can simply be served in parfait glasses and topped with whipped cream. Or serve it as a mousse cake, using a mold, with a coconut macadamia crust and a raspberry sauce.

Prep Time: 5†hours

Cook Time: 40†minutes

Total Time: 5†hours, 40†minutes


  • 1/4 cup water
  • 1 packet of unflavored gelatin (about 1 tablespoon)
  • 3/4 cup passion fruit pulp (packaged frozen pulp, thawed, or from 3 -4 passion fruits)
  • 2 tablespoons rum or orange liqueur
  • 3 egg whites
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 cup whipping cream
  • Crust
  • 1/2 cup chopped macadamia nuts
  • 3/4 cup shredded coconut
  • 1/4 cup butter, melted
  • Whipped cream for garnish
  • Fresh fruit for garnish
  • Raspberry Sauce (see "Related Recipes")


  1. Slice passion fruits in half, and scrape pulp into a sauce pan.

  2. Heat pulp on low heat, stirring, until it dissolves slightly and becomes more liquid (do not boil). Strain into measuring cup and let cool (you will need 3/4 cup). Reserve a few seeds for decoration.

  3. Place 1/4 cup water in a small glass bowl and sprinkle gelatin over the water. Heat in the microwave for 15 seconds and stir. Repeat until gelatin is melted and dissolved. Do not boil.

  4. Add gelatin and the liqueur to the passion fruit juice and mix well. Chill mixture in the refrigerator for 30 minutes, stirring occasionally, while you prepare the meringue.

  5. Place the egg whites in the bowl of a standing mixer. Mix 1/3 cup sugar and 1/4 water in a saucepan and heat to boiling. When sugar mixture reaches 240 degrees, turn on the mixer to start beating the egg whites.

  6. When the sugar mixture reaches 250 degrees, remove from heat. The egg whites should be forming peaks. Slowly add the hot sugar mixture to the egg whites, letting it run down the side of the bowl, while continuing to beat the egg whites. The meringue should form stiff peaks.

  7. Continue to beat meringue on low speed until it cools.

  8. In a separate bowl, beat the whipping cream until soft peaks form.

  9. Fold the passion fruit/gelatin mix gently into the egg whites. Do not overmix.

  10. Mix a small amount of the meringue/passion fruit mixture into the whipped cream, then fold all of the whipped cream back into the meringue mixture.

  11. At this point, if you are not going to use a mold, you can spoon the mousse into individual serving bowls, chill until set, and serve with whipped cream and fresh fruit.

  12. To use a mold with a smooth surface, such as a glass bowl, lightly grease the mold with a small amount of vegetable oil. If using a loaf pan, line the pan with wax paper and then lightly grease the paper.

  13. Pour the mousse into the mold.

  14. Mix the chopped macadamia nuts, coconut and melted butter together. Sprinkle on top of mousse.

  15. Chill for at least 4 hours, or overnight, until mousse is well set.

  16. Turn mousse out onto serving plate. Garnish with whipped cream, sliced fruit, passion fruit seeds, and raspberry sauce.
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