Passion Fruit Mousse Recipe (Creamy No-Bake Dessert)

This passion fruit mousse recipe is creamy, tangy, and easy to make. A no-bake tropical dessert that can be served in a bowl or molded for slicing.

Course Dessert

Cuisine Venezuelan

Prep Time 15

Chilling Time 6

Total Time 6 15

Servings -10 servings

Calories 411kcal

Author Tiffany Bendayan

Ingredients

For Mousse

1 Cup Passion Fruit pulp thawed
1 Cup Water
1 Cup Sugar
2 1/2 Envelopes Unflavored Gelatin
2 Cups Whipping Cream
Nonstick Cooking Spray

For Passion Fruit Reduction

1 Cup Passion Fruit Pulp thawed
1/2 Cup Sugar or more if needed

US Customary - Metric

Instructions

For Mousse

In a bowl, combine the water and sugar. Sprinkle the gelatin evenly over the top and let it bloom for 5-6 minutes until thickened
Meanwhile, whip the heavy cream in a mixer until stiff peaks form
Heat the gelatin mixture gently (microwave 20-30 seconds or stovetop) until fully dissolved. Do not boil
Let the gelatin mixture cool slightly, then mix in the passion fruit pulp
Slowly pour the passion fruit mixture into the whipped cream while mixing on low speed
Mix until fully combined and smooth
Pour the mixture into a lightly greased 9" mold, bowl, Pyrex dish, or individual cups
Refrigerate for at least 6 hours or overnight until set
To unmold (if using a pan), run a knife around the edges and briefly place the bottom of the pan in warm water

For Reduction

In a saucepan, cook the passion fruit pulp and sugar over medium heat
Simmer for 5-6 minutes until slightly thickened
Let cool completely before using

Assembly

Pour the reduction over the mousse before serving
Serve chilled and enjoy

Notes

Notes (IMPORTANT – DO NOT SKIP)

This mousse can be served in a bowl, Pyrex dish, or molded pan
Use 2 envelopes of gelatin for a softer mousse
Use 2½ envelopes for a firmer, sliceable texture
Do not boil gelatin, or it will lose its setting power
Use unsweetened passion fruit pulp for best flavor balance
Store in the fridge for up to 3 days

Nutrition