Venezuelan Passion Fruit Mousse – a delicious recipe with passion fruit pulp, white sugar, lime juice, unflavored gelatin, water, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat a saucepan over medium-low heat. Combine passion fruit pulp, sugar, and lime juice in the hot pan. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat; let cool completely.
2
Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes.
3
Fill a large bowl with ice and water.
4
Place softened gelatin in the top pan of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until dissolved, 2 to 4 minutes. Add lime-passion fruit mixture. Stir constantly until hot, 1 to 2 minutes more. Remove from heat. Transfer pan to the ice water bath. Let cool, about 30 minutes.
5
Mix egg whites and cream of tartar together in a large bowl using an electric mixer until stiff peaks form. Gently fold egg white mixture, 1 spoonful at a time, into the cooled passion fruit mixture using a spatula. Spoon mousse carefully into 10 stemmed glasses or ramekins. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours.
6
Let mousse stand at room temperature for 20 minutes before serving.
315
kcal
Calories
15
g
Fat
27
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups frozen unsweetened passion fruit pulp, thawed, 1/2 cup white sugar, 1 tablespoon lime juice, 2 (.25 ounce) packages unflavored gelatin, and more.
Yes, Venezuelan Passion Fruit Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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