Hi, friends! Tangy passion fruit balances a gentle yogurt-and-cream base in this chilled mousse. It has its own lighter texture rather than copying condensed-milk mousse exactly. Use a sweetener you like, dose it by its label, and give the gelatin time to set.
- Prep
- 15 minutes
- Cook or chill
- at least 4 hours chilling
- Yield
- 8 servings
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Mousse
- 1 cup unsweetened concentrated passion fruit juice (240 ml)
- 170 g plain unsweetened yogurt (6 oz)
- 400 g Brazilian table cream, sold as creme de leite (about 14 oz)
- Baking sweetener equivalent to ⅓ cup sugar, according to its label
- 12 g unflavored powdered gelatin (about 0.4 oz; weigh it, as packets vary)
- 5 tablespoons water (75 ml)
Optional topping
- Pulp of 1 passion fruit
- Heat-stable sweetener to taste
- 2 tablespoons water
How to make it
- Bloom the gelatin in the 75 ml water for 5 minutes, then dissolve gently according to its package. Do not boil it.
- Blend the cold juice, yogurt, table cream, and an initial correctly converted amount of sweetener for about 30 seconds.
- Taste this egg-free mixture and adjust the sweetness gradually. Blend briefly.
- Mix a spoonful of cream mixture into the warm dissolved gelatin. With the blender on low, incorporate this into the remaining mousse just until even.
- Pour into glasses or a dish, cover, and refrigerate for at least 4 hours.
- For the optional topping, briefly heat the pulp, water, and a sweetener labeled suitable for heating. Cool fully before spooning over the chilled mousse.
Small details that help
Brazilian table cream is thicker and lower in fat than U.S. heavy whipping cream; look for the original product at Brazilian or Latin groceries. Replacing it changes the texture. This recipe uses sweetener rather than table sugar, but dairy and fruit contain natural sugars. No zero-sugar or calorie claim is made.
Serving and storing
Refrigerate covered at 40°F or below and use within 2–3 days. Count from the earliest prepared ingredient, including previously cooked chicken. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Why are there gelatin threads?
Gelatin can seize if it meets very cold cream all at once. Temper it with a spoonful of mixture before blending in.
Are all sweeteners interchangeable?
No. Use the product’s sugar-equivalent amount and heating guidance.
Is it vegetarian?
Standard gelatin is animal-derived. Substituting agar requires a different method and proportion.