Venezuelan Passion Fruit Mousse The Best Recipes

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Venezuelan Passion Fruit Mousse

"This recipe uses Venezuelan frozen passion fruit pulp, which I can find in Latino markets. It's very good. Take it out of the freezer and let it thaw before you use it. Garnish with a dollop of fresh whipped cream and top with fruits like kiwi and strawberry plus passion fruit pulp and seeds."

Ingredients :

• 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
• 1/4 cup water
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 2 passion fruit pulp and seeds, or more to taste

Instructions :

Prep : 5M	Cook : 10M	Ready in : 7H3M

• 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.
• Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes.
• Fill a large bowl with ice and water.
• 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.
• 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.
• Let mousse stand at room temperature for 20 minutes before serving.

Notes :

• You can also buy passion fruit concentrate, available in Latino markets.

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