- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“This passion fruit mousse in the light version combines the acidic freshness of the fresh fruit pulp with the creaminess of skimmed condensed milk and heavy cream, structured with unflavored gelatin. A practical and airy dessert, ideal for ending meals with lightness and gustatory balance.”
What you need to know
- A acidez pura do maracujá quebra a doçura dos lácteos proporcionando frescor vibrante sem sensação pesada
- O leite condensado light e o creme light reduzem significativamente as calorias sem perda de cremosidade
- A gelatina hidratada garante consistência firme e sedosa para desenformar ou servir em taças
Ingredients
Main
- 1 can of light condensed milk
- 200 ml of light cream
- 1/2 cup passion fruit pulp
- 1 packet of unflavored gelatin (12g)
- 1/4 cup of water
- 1/4 cup of sugar** (optional, adjust to taste)
Instructions
Principal
- In a bowl, hydrate the gelatin in water for 5 minutes.
- Meanwhile, in the blender, add the condensed milk, heavy cream, and passion fruit pulp.
- Beat well until you get a homogeneous mixture.
- Take the hydrated gelatin to the microwave for about 15 seconds to dissolve.
- Add the dissolved gelatin to the blender and blend again to mix well.
- Distribute the mousse mixture into the glasses or the chosen mold.
- Refrigerate for at least 3 hours or until firm.
- Before serving, decorate with a little passion fruit pulp or chocolate shavings, if desired.
Chef's tips
- Hidrate o pó de gelatina na água fria por 5 minutos antes de aquecer por 15 segundos para não queimar as proteínas
- Coe metade da polpa de maracujá para retirar sementes excessivas e reserve algumas sementes inteiras para a decoração final
- Deixe na geladeira por pelo menos 3 horas antes de servir para permitir a gelificação perfeita da mousse
Variations
- Prepare uma calda brilhante com polpa de maracujá com sementes e 2 colheres de água morna para cobrir a mousse
- Intercale camadas da mousse com pedacinhos de chocolate amargo 70% ralado para contraste de texturas
- Monte a receita em tacinhas individuais intercalando com uma colherada de farofa de biscoito integral seco
Substitutions
- O maracujá natural fresco pode ser substituído por suco concentrado de garrafa de boa qualidade na mesma medida
- O leite condensado light pode ser trocado por leite condensado sem lactose ou versão caseira com leite em pó desnatado
- O creme de leite light pode ser substituído por iogurte natural desnatado consistente ou grego zero
How to store
Keep the mousse in bowls or a covered container in the refrigerator for up to 4 days. Always keep under constant refrigeration so that the emulsion preserves the aerated volume and firmness without releasing liquids at the base.
Can it be frozen?
Traditional freezing is not recommended, as the gelatin loses structure and the cream becomes watery when thawing. If you want to consume as a frozen dessert, freeze in popsicle molds for up to 30 days.
What to serve with
Pairs very well with dark chocolate shavings, fresh mint leaves, and citrus fruits like strawberries or blackberries. To drink, serve with cold sparkling water and lemon slices or cold chamomile tea.
Frequently asked questions
Can I use frozen passion fruit pulp?
Yes, 100% fruit frozen pulp works perfectly; just defrost at room temperature before blending in the blender.
How to dissolve gelatin in the microwave without boiling?
Heat on medium power for 10 to 15-second intervals, stirring with a spoon until all the translucent powder dissolves.
Can I make the recipe without adding unflavored gelatin?
With light ingredients that contain more water, gelatin is indispensable to give support and mousse consistency.
Is it necessary to sweeten with extra sugar?
The condensed milk already provides enough sweetness; add sugar only if the harvested fruit is excessively sour to the palate.
