Ultimate Passion Fruit Mousse
Passion Fruit Mousse is a fluffy dessert made with fresh passion fruit, cream cheese, gelatin and a touch of sugar. Loads of tropical flavour hiding in these little cloudy desserts!
Kids like simple! I’ve asked many parents what their kid’s favourite dessert was and I’ve got a lot of mousses. To make a mousse fluffy and light, you need a syphon. Don’t be scared; investing in one will bring joy and happiness into your house! Guaranteed! This recipe is easy to transform into whatever fruit your little ones prefer. I went with passion fruit because it’s my personal favourite. Although you could use fresh strawberries, mango, kiwi, oranges, and blueberries, you name it! The technique stays the same, but for now, let’s attack this airy and fruity Passion Fruit Mousse!
To make sure the passion fruits are sweet and ready, make sure the shell is wrinkly… otherwise, you’ll get sour fruits which are not ideal. Once you have a bunch of ripe passion fruits, you’ll need to collect their juice with a meshed sieve and grate for a while to pick up all the goods. I’ve used about eight purple passion fruits for this recipe to collect 1/2 cup. If you have the yellow type of passion fruit, you’ll need a bit less; the same rule applies to its ripeness.
The technique is simple. Here are a few points to keep in mind when using a syphon.
- The liquid should fill half the bottle.
- The liquid should be ultra smooth, passed through a fine-meshed sieve not to obstruct the exit with a seed.
- To foam, you need a certain amount of fat, whether cream, cream cheese, etc.
- Don’t close a boiling hot liquid; wait 5-10 minutes before adding it to the fridge.
- Give it a small shake before the fridge rest and a vigorous one before serving.
So, if you keep these points in mind everything should go smoothly!
Gelatin or Agar?
You can substitute the gelatin for agar if you want to make it vegan. Simply cut by three the amount of gelatin used, so in this mousse case, it would be 1/3tsp of agar the equivalent. As for gelatin, you can bring it to a boil and not need to boil it further. Although with agar, I would give it 2-3 minutes of simmering.
I’ve presented them in small cups, a bit tapas style. Because kids love it so much, next time I would choose bigger cups. Since it’s half air/half mousse I wouldn’t put any decoration on top of the mousse. It might collapse. But you could make a simple bed of oat or crumbled cookies underneath to bring in a crunch! If you have leftovers, you can freeze them in a silicone mould and a popsicle stick and turn them into popsicles.
Other Tropical Desserts
- 1L syphon
- meshed sieve or similar
- 125 ml passion fruit juice about 8 fruits
- 125 ml water
- 50 g sugar
- 2 tbsp cream cheese
- 5 g gelatin powder
- Start by cutting the fruits and collecting the juice in a fine-meshed sieve.
- Add the juice, water, sugar and gelatin to a boil while whisking.
- Once it has boiled, take off the fire, and add the cream cheese.
- Whisk once more until homogenous.
- Pass through a fine-meshed sieve once more.
- Add to syphon bottle and let it cool for 5-10 minutes.
- Close the bottle, add two cartridges of NO2 and shake a little.
- Leave in the fridge for a minimum of 3 hours.
- Once ready to serve, shake vigorously the bottle upside down, and serve.
Passionfruit is my favourite too! and Mango too. They both made a delicious mousse thanks to your great tips. It’s also delicious to put inside a layer cake.