Brazilian Passion Fruit Mousse (Maracuja)

Brazilian Passion Fruit Mousse (Maracuja)

28
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"This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet."

Ingredients

1 h 15 m {{adjustedServings}} servings 515 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
  2. In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.
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Reviews

28
  1. 34 Ratings

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This is a great recipe and I've already made it 3 times. Three notes: one, condensed milk is already so sweet, I don't add sugar. second, in order for it to have a mousse consistency, it's bes...

This is a wonderful recipe and so easy to make. For people in the US who may have trouble finding (or affording) fresh passion fruit, a good alternative can be found in Latin markets. The Goya b...

Passion fruit mousse is a favorite of mine here in Rio. I also find the creamy texture (which Brazilians love) to be a little sloppy. I use six passion fruit - I find blending the pulp and seed...