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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 72g||92%|
|Saturated Fat 39g||195%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 11g||40%|
|Total Sugars 47g|
|Vitamin C 43mg||213%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Known as maracuyá in Spanish, the passion fruit vine is native to South America and produces a tangy, seedy fruit that’s ideal for juices, smoothies, and desserts. It’s eaten on its own by simply slicing the fragrant fruit in half, while the watery seeds can be turned into a variety of preparations. High in vitamins and antioxidants, passion fruit is also very high in fiber, with over 10 grams in just one 100-gram serving.
Passion fruit is widely used in Latin cuisine and is becoming more available in the United States, even if very expensive. If finding fresh fruit is hard, try ordering frozen pulp online, which will still yield an incredible flavor for your preparations. Passion fruit can be small and purple or big and yellow outside.
Passion fruit mousse is one of the best ways to enjoy the fruit’s distinctive tropical flavor. Choose to serve this mousse in parfait glasses topped with whipped cream, or make our delicious nut-based crunchy crust to complement the silkiness of the mousse. Be mindful that our recipe tops the mousse with the crust preparation and then inverts the entire dessert for the crust to be at the bottom.
For the Mousse:
3/4 cup passion fruit pulp (thawed frozen pulp, or 3 to 4 medium fruits)
1/2 cup water, divided
1 tablespoon unflavored gelatin
2 tablespoons rum, or orange liqueur
3 large egg whites
1/3 cup sugar
1 cup whipping cream
For the Crust:
1/2 cup macadamia nuts, chopped
3/4 cup dried shredded coconut
2 ounces (1/4 cup) unsalted butter, melted
1 cup whipped cream, for garnish
1 cup fresh fruit (such as raspberries, strawberries, passion fruit seeds), for garnish
Prepare the Fruit Mixture
Gather the ingredients.
If using fresh fruit, slice the passion fruit in half and scrape the pulp into a saucepan. If using pulp, place it in a saucepan.
Heat fruit on low heat, stirring until it dissolves slightly and becomes more liquid. Do not boil.
Strain the pulp into a measuring cup and let it cool. Measure 3/4 cup. Reserve a few seeds for decoration.
Place 1/4 cup of water in a small glass bowl and sprinkle the gelatin over it. Heat in the microwave for 15 seconds and stir. Repeat until the gelatin is melted and dissolved, but be careful the water doesn’t boil.
Add the gelatin and the rum or liqueur to the measured passion fruit juice and mix well. Chill the mixture in the refrigerator for 30 minutes, stirring occasionally.
Make the Meringue
Mix the sugar and 1/4 cup of water in a saucepan and bring to a boil. Using a candy thermometer, check for 250 F and then remove the mixture from the heat.
Using a standing or hand mixer, beat the egg whites until they form peaks.
Slowly add the hot sugar mixture to the egg whites, letting it run down the side of the bowl as you continue to beat. The meringue should start forming stiff peaks. Continue to beat the meringue on low speed until it cools. Reserve.
Make the Mousse
In a separate bowl, beat the whipping cream until soft peaks form. Reserve.
Carefully fold the chilled passion fruit mix into the meringue. Do not overmix.
Mix a small amount of the meringue and passion fruit mixture into the whipped cream.
Fold all of the whipped cream back into the meringue mixture.
Lightly grease the ramekin molds it with a small amount of vegetable oil and pour the mousse into the mold. Chill to set.
Make the Crust
Gather the crust ingredients.
In a food processor, mix the chopped macadamia nuts, coconut, and melted butter together until you have a sand-like texture.
Sprinkle the mixture on top of the molded mousse, spreading it evenly.
Chill the dessert for at least 4 hours, or overnight until the mousse is set.
Decorate and Serve
Turn the mousse upside down out onto a serving plate.
Garnish with whipped cream, passion fruit seeds, or raspberries.
The crust is optional and if you are gluten free, you can prepare this recipe by simply spooning the mousse into individual serving bowls or glasses and chilling until set. Serve the dessert in the bowls or glasses, and garnish with whipped cream and additional fruit as desired.
What to Do With Leftover Fruit?
If you have any leftover frozen or fresh fruit, simply mix it with condensed milk and place it in the fridge for a few hours to set. There’s no need for gelatin or any other additions. You can also make this mixture with seeds; the delicious crunch of the seeds and the sweetness of the condensed milk make this an easy and wonderful dessert. Serve with crushed graham crackers on top.
Passion Fruit, Raw. United States Department of Agriculture
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