Hi, friends! Passion fruit brings a bright, tart note to this simple Brazilian dessert. My grandmother liked a cold dessert after Sunday lunch, and this mousse gives you that feeling with just a few ingredients. Add the juice gradually and give the refrigerator time to firm the mixture.
- Prep
- 15 minutes
- Cook or chill
- at least 4 hours chilling
- Yield
- 8 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Mousse
- 395 g sweetened condensed milk (about one 14-oz can)
- 400 g table cream (about 14 oz)
- ¾ cup concentrated passion fruit juice (180 ml)
Optional topping
- Pulp of 1 passion fruit
- 3 tablespoons sugar
- 3 tablespoons water
How to make it
- Chill the cream, condensed milk, and juice for a few hours before mixing. Use unsweetened concentrated passion fruit juice or strained pulp, not a diluted juice drink.
- Blend the condensed milk and table cream for 30 seconds, just until combined.
- With the blender on low, add half the juice and blend for another 30 seconds. Check the thickness and taste.
- Add the remaining juice gradually until the mixture thickens and balances sweet and tart. Avoid blending for several minutes.
- Pour into a serving dish or individual cups, cover, and refrigerate for at least 4 hours.
- For the optional topping, simmer the pulp, sugar, and water for 3–5 minutes, keeping it pourable. Cool it completely and add just before serving.
Small details that help
Fresh pulp can be strained gently without crushing the seeds. If using bottled concentrate or frozen pulp, check for added sugar and dilution. Table cream is closer to the original creme de leite; heavy whipping cream changes the richness, and it is not whipped in this method.
Serving and storing
Keep this dairy-rich dessert covered in the refrigerator at 40°F or below. Use within 3 days. Take out only the portions you plan to serve. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I use passion fruit nectar?
A sweetened, diluted nectar may not provide the same tartness or thickening. Choose concentrated culinary juice or pulp.
Does it need gelatin?
The original formula does not use gelatin. The acidic juice and chilling help the mixture thicken.
Can I pour hot topping on it?
No. Cool the topping completely so it does not soften the mousse.
How do I store it?
Keep covered and refrigerated, preferably use within 3 days, and take out only the portions you plan to serve.