Ultimate Passion Fruit Mousse

Kids love simple treats! When parents are asked about their children’s favourite desserts, mousse often tops the list. Getting that extra fluffy texture usually calls for a siphon, which might sound intimidating, but it’s worth it for the light, airy result that kids adore. This easy, adaptable recipe works with any fruit your little ones enjoy: try strawberries, mango, kiwi, or blueberries. I’ve gone with passion fruit for its tropical punch, but the technique stays the same. Let’s whip up this fruity, irresistible Passion Fruit Mousse!

Passion Fruits

To ensure 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 pulp. 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.

Syphon Technique

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 and passed through a fine-meshed sieve so as not to obstruct the exit with a seed.
• To foam, you need a certain amount of fat, such as cream, cream cheese, coconut cream, etc.
• Don’t close a boiling hot liquid; wait 5-10 minutes before adding it to the fridge.
• Please give it a slight shake before the fridge rests and a vigorous one before serving.

Plus, kids will love the fun of serving themselves straight from the siphon—it’s dessert and entertainment in one!

Gelatin or Agar?

You can substitute the gelatin for agar to make it vegan. Cut the amount of gelatin by three, so in this mousse case, it would be 1/3 tsp of agar, the equivalent. As for gelatin, you can bring it to a boil and not need to boil it further. However, with agar, I would give it 2-3 minutes of simmering. Texture-wise, the agar will not be as jiggly as gelatin.

Presentation

I’ve presented them in small cups, a bit tapas-style. Because kids love it so much, I would choose bigger cups next time. 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 oats 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.

FAQ