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Venezuelan Passion Fruit Mousse

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Lucy Monson

"This recipe uses Venezuelan frozen passion fruit pulp, which I can find in Latino markets. It's very good. Take it out of the freezer and let it thaw before you use it. Garnish with a dollop of fresh whipped cream and top with fruits like kiwi and strawberry plus passion fruit pulp and seeds."
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7 h 3 m servings 92 cals
Original recipe yields 10 servings (10 ramekins)

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  1. Heat a saucepan over medium-low heat. Combine passion fruit pulp, sugar, and lime juice in the hot pan. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat; let cool completely.
  2. Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes.
  3. Fill a large bowl with ice and water.
  4. Place softened gelatin in the top pan of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until dissolved, 2 to 4 minutes. Add lime-passion fruit mixture. Stir constantly until hot, 1 to 2 minutes more. Remove from heat. Transfer pan to the ice water bath. Let cool, about 30 minutes.
  5. Mix egg whites and cream of tartar together in a large bowl using an electric mixer until stiff peaks form. Gently fold egg white mixture, 1 spoonful at a time, into the cooled passion fruit mixture using a spatula. Spoon mousse carefully into 10 stemmed glasses or ramekins. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours.
  6. Let mousse stand at room temperature for 20 minutes before serving.


  • Cook's Note:
  • You can also buy passion fruit concentrate, available in Latino markets.

Nutrition Facts

Per Serving: 92 calories; 0.3 g fat; 19.5 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 47 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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