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Mousse de Maracujá, or passion fruit mousse, is a dessert that perfectly captures the tropical essence of Brazil. Its tangy, sweet flavor and light, airy texture make it a popular choice, especially during warm weather.
Whether served at family gatherings or enjoyed as a treat after dinner, mousse de maracujá is beloved for its simplicity and refreshing taste. This dessert offers a delightful way to explore the vibrant flavours of Brazilian cuisine while being both indulgent and easy to make.
What Is Mousse de Maracujá?
Mousse de Maracujá is a creamy, whipped dessert made primarily from passion fruit pulp, sweetened condensed milk, and heavy cream.
The key ingredient, passion fruit, gives the mousse its signature tartness and tropical flair, balancing the richness of the condensed milk.
The mousse is whipped until smooth and light, resulting in a dessert that is both airy and decadent. Often served chilled, it’s the kind of dessert that feels both refreshing and indulgent at the same time.
In some versions, a passion fruit syrup or seeds are used as a topping to add texture and a more intense fruit flavor. While the dessert is simple to make, its taste is vibrant and memorable, offering a perfect combination of sweetness and acidity that keeps you coming back for more.
Ingredients and Taste
The ingredients for mousse de maracujá are straightforward, yet they create an irresistible flavor profile. Passion fruit pulp is the star, lending its unique blend of tartness and sweetness to the dish.
This is complemented by sweetened condensed milk, which adds richness and creaminess, and heavy cream, which makes the mousse light and fluffy.
The result is a mousse that strikes a perfect balance between tangy and sweet, with a smooth texture that melts in your mouth.
The tartness of the passion fruit gives the dessert a refreshing quality, while the creamy base tempers the sharpness, creating a well-rounded flavor.
Topped with passion fruit seeds or syrup, the mousse gains an extra layer of texture, adding crunch and a touch more of that distinctive passion fruit taste.
A Taste of History
Mousse de Maracujá may not have centuries of history behind it, but it has become an essential part of Brazilian dessert culture in the last few decades. Passion fruit, or maracujá in Portuguese, is native to Brazil and has been a key ingredient in local cuisine for generations.
Brazilian cuisine evolved, the incorporation of sweetened condensed milk, an ingredient introduced through Portuguese and European influence, helped shape many popular Brazilian desserts, including mousse de maracujá.
This dessert became especially popular as Brazilian cuisine grew more influenced by easy-to-make, crowd-pleasing dishes. Its simplicity and tropical flavor make it a go-to dessert for both everyday meals and special occasions.
Brazilian Mousse de Maracujá Recipe
Serves: 4 people
Ingredients:
- 1 cup passion fruit pulp (fresh or from concentrate)
- 1 can sweetened condensed milk (395g)
- 1 cup heavy cream (or whipping cream)
- Passion fruit seeds or syrup (optional, for garnish)
Directions
To begin, ensure that your passion fruit pulp is ready. If using fresh fruit, cut open 3–4 passion fruits and scoop out the pulp, including the seeds. Strain the pulp through a sieve to remove the seeds if you prefer a smoother mousse, or keep them for added texture. If using concentrate, make sure it’s 100% passion fruit with no added sugar.
In a large mixing bowl, pour in the passion fruit pulp, sweetened condensed milk, and heavy cream. These three ingredients form the base of your mousse, combining tartness from the passion fruit with the rich sweetness of the condensed milk and the creaminess of the heavy cream.
Using a hand mixer or a stand mixer, beat the mixture on medium speed for 3–5 minutes, or until it’s fully combined and slightly thickened. The mousse should have a smooth consistency, and the colour will lighten as air gets incorporated into the mixture.
Taste the mousse at this stage. If you prefer a more intense passion fruit flavour, you can add another tablespoon or two of passion fruit pulp. For those who enjoy a sweeter mousse, a tablespoon of sugar can be whisked in. However, the condensed milk typically provides enough sweetness for most tastes.
Once the mousse is at your desired flavour and consistency, pour it evenly into individual serving bowls or glasses. Smooth the tops with a spatula for a clean presentation.
Cover the bowls with plastic wrap and refrigerate for at least 2 hours. This step is crucial to allow the mousse to firm up and chill, giving it the proper airy texture. It’s even better if left to chill for 3–4 hours or overnight for maximum flavour development.
For an added touch, prepare a simple passion fruit syrup by combining some reserved passion fruit pulp with a bit of sugar and simmering it on the stove for 5–10 minutes until it thickens slightly. Allow it to cool before drizzling over the chilled mousse. Alternatively, you can garnish the mousse with the passion fruit seeds for a bit of crunch and visual contrast.
When ready to serve, remove the mousse from the fridge and garnish with your prepared syrup or seeds. A light drizzle of syrup not only adds flavour but also creates an elegant presentation. You can also top it with a few fresh mint leaves for a pop of colour and freshness.
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