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The dessert, Light and fresh

Passion fruit mousse

Passion fruit mousse is a light dessert for 6 people, made from a sabayon, gelatin, and whipped cream. It takes 40 minutes of active work, is made entirely the night before, and chills for several hours. Rated medium difficulty, it costs €1.90 per serving, and success depends on gently folding in the whipped cream to keep an airy texture.

An airy passion fruit mousse, fresh and lightly sweet, that melts on your tongue.

Passion fruit mousse
For
6 people
Work
40 min
Total time
6 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.90
Calories per person
230 kcalcalculated by Kiloach, your weight coach

This mousse plays on the contrast between the sharp tang of passion fruit and the softness of whipped cream. The egg yolk sabayon gives it a silky base, and gelatin holds it just enough to unmold cleanly from a glass without ever turning dense. On the tongue, it is fresh, lightly sweet, and almost airy, far from the heavy chocolate mousses usually served for dessert.

It makes an ideal ending to a dinner with friends in summer or spring, especially after a rich main course. Its lightness also works well for a family meal with kids, who tend to love its tangy flavor and melting texture. It fits easily into a menu where the starter and main already require effort, since it is made entirely the night before.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 4 h 35
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything is done the night before, from scooping the pulp to filling the glasses, which then chill for several hours. On the day itself, there is nothing to prepare, the glasses simply wait in the fridge. Right before guests arrive, there is nothing to do either, and at serving time, you just decorate each glass with a few passion fruit seeds.

The ingredients

6 people

Fruits and vegetables

  • Passion fruits 10

Dairy

  • Egg yolks 3
  • Heavy cream 25 cl

Pantry

  • Sugaroften in the pantry 60 g
  • Gelatin sheets 3

Allergens Eggs, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Scoop out the passion fruit pulp, pass it through a sieve to collect about 15 cl of juice, and set aside a few seeds for decoration. 15 min

    Press the pulp firmly with the back of a spoon, all the juice comes out with it.

  2. Soften the gelatin in cold water. 10 min

    Use very cold water, otherwise the gelatin melts before you can wring it out.

  3. Whisk the egg yolks with the sugar over a bain-marie until the mixture thickens, then add the warm juice and the softened gelatin. 10 min

    As soon as the sabayon forms a ribbon, take it off the heat, otherwise the yolks will cook.

  4. Let it cool slightly, then fold in the softly whipped cream, divide among glasses, and chill. 4 h

    Fold in small amounts at a time to keep the mousse light.

When it's time to serveThe final touches, right in front of your guests.

  1. Decorate each glass with a few passion fruit seeds.

    A few seeds are enough, too many would overpower the mousse's sweetness.

Our tips to get it right

  • Pick passion fruits that look wrinkled, that is a sign they are ripe and will give you the most fragrant juice.
  • Wring the gelatin out well between your hands before adding it to the warm sabayon, excess water dilutes the mousse's texture.
  • Pour the mousse into the glasses as soon as it is mixed, it starts to set quickly once the gelatin hits the cold.

The variations

  • Swap the passion fruit for pureed mango for a milder version that kids often prefer.
  • For a quicker version, skip the sabayon and simply mix the sweetened juice with melted gelatin and whipped cream.
  • Add a bit of lime zest to the whipped cream for extra brightness that lifts the passion fruit flavor.

What to serve it with

  • Small shortbread cookies for crunch
  • A light coffee to finish the meal
  • A few extra fresh exotic fruits

Storage

The mousse keeps for 2 to 3 days in the refrigerator in covered glasses. It does not freeze well, the texture of the whipped cream and gelatin would not hold up to thawing. Always serve it well chilled, straight from the fridge.

Questions about this recipe

Can you use store bought passion fruit juice instead of fresh fruit?

You can in a pinch, but the flavor will be less bright and fragrant than with fresh pressed fruit. Use about 15 cl of juice to match the same intensity.

Can you use powdered gelatin instead of sheets?

Yes, 3 gelatin sheets equal about 6 g of powdered gelatin. Bloom it in a little cold water before adding it to the warm sabayon, just like the sheets.

How do you present this mousse for a festive dinner?

Clear glasses show off the layers and the black passion fruit seeds nicely. You can also add a thin layer of passion fruit coulis at the bottom before pouring in the mousse.

Is this mousse really a good fit for kids?

Yes, it is lightly sweetened and its melting texture is usually a hit with kids. If some find the passion fruit too tangy, you can slightly reduce the pulp and add a touch more sugar.

Can a light passion fruit mousse be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make a light passion fruit mousse?

Allow 6 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a light passion fruit mousse?

About 230 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a light passion fruit mousse cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

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