Passion Fruit Mousse

Name: Passion Fruit Mousse
Cuisine: Venezuelan
Ingredients: 1 1/2 tbsp Unflavoured Gelatin; 1 Passion Fruit Pulp; 1 cup Sugar; 1 can Condensed Milk; 6 Egg White; 1 sprig Mint

🌍 Venezuelan 👁️ 6 views

Passion fruit mousse is an moderately easy Venezuelan dessert. Made with unflavoured gelatin, passion fruit pulp, sugar, condensed milk and egg white, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from TheMealDB

#Venezuelan #Venezulan #Dessert

📊 At a Glance

Difficulty Medium

🛒 Ingredients

1 1/2 tbsp Unflavoured Gelatin

1 Passion Fruit Pulp

1 cup Sugar

1 can Condensed Milk

6 Egg White

1 sprig Mint

Nutrition Facts

Servings per recipe 1

Serving size 1 serving (1105g)

Amount per serving

Calories 1533

% Daily Value*

Total Fat 62g 79%

Saturated Fat 18g 90%

Trans Fat 0g

Cholesterol 1810mg 603%

Sodium 772mg 34%

Total Carbohydrate 161g 59%

Dietary Fiber 0g 0%

Total Sugars 140g

Protein 79g 158%

Vitamin D 0mcg 0%

Calcium 500mg 38%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Values are estimated from ingredients and may vary.

👨‍🍳 Instructions

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.

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).

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.