Passion Fruit Mousse Whipped Cream (Print Version)
Enjoy a light, tropical passion fruit mousse, elegantly topped with fluffy whipped cream. Ideal for summer gatherings or celebrations.
# What You'll Need:
→ Mousse
01 - 1 cup passion fruit pulp, fresh or 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
→ Topping
07 - 1 cup cold heavy cream
08 - 2 tablespoons powdered sugar
09 - Fresh passion fruit pulp or seeds
10 - Fresh mint leaves
# How-To Steps:
01 - Sprinkle powdered gelatin over cold water in a small bowl; allow to bloom for 5 minutes.
02 - Combine passion fruit pulp and granulated sugar in a saucepan over low heat. Stir continuously until the sugar is fully dissolved and the mixture is warm, ensuring it does not boil.
03 - Remove the saucepan from heat and stir in the bloomed gelatin until it is completely dissolved. Allow the mixture to cool to room temperature.
04 - In a separate, clean bowl, beat the large egg whites until stiff peaks are formed.
05 - In a third bowl, whip 1 cup of cold heavy cream until soft peaks are achieved.
06 - Gently fold the cooled passion fruit mixture into the whipped heavy cream. Subsequently, carefully fold in the beaten egg whites until all components are smoothly and fully incorporated.
07 - Evenly divide the prepared mousse 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 powdered sugar until soft peaks form. Spoon or pipe this whipped cream onto the chilled mousse.
09 - Garnish each serving with fresh passion fruit pulp or seeds and a sprig of fresh mint leaves, if desired. Serve immediately for optimal freshness.
# Expert Tips:
01 -
- It&s like a mini tropical vacation for your taste buds, no plane ticket required.
- You&ll be amazed at how such an elegant dessert comes together with so little fuss.
02 -
- Never let your passion fruit mixture boil once the sugar is added, it can affect the flavor and the gelatin&s setting power.
- Ensuring the passion fruit mixture is cool before folding it into the whipped cream and egg whites is crucial, otherwise, it will melt them down.
03 -
- If you are concerned about using raw egg whites, opt for pasteurized liquid egg whites from a carton; they whip up just as beautifully.
- For an even more intense passion fruit flavor, add a tiny splash of passion fruit liqueur to the cooled fruit mixture.