Venezuela · dessert

Passion fruit mousse

Name: Passion fruit mousse
Yield: 4 servings
Cuisine: Venezuela
Ingredients: 1 ½ tbsp Unflavoured Gelatin; 1 Passion Fruit Pulp; 1 cup Sugar; 1 Can Condensed Milk; 6 Egg White; 1 Sprig Mint

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Unflavoured Gelatin1.5 tbsp
Passion Fruit Pulp1
Sugar1 cup
Condensed Milk1 can
Egg White6
Mint1 sprig

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes. In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture. Cook, stirring occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil). Remove from heat; cool completely. Stir in condensed milk.
2
Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).
3
Stir 1/3 egg whites into cooled passion fruit mixture until combined. Using spatula, gently fold in remaining egg whites until combined. Divide mousse evenly among clear glass serving cups; cover. Refrigerate mousse until well chilled, at least 2 hrs.

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