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My review
Brazilian Passion Fruit Mousse (Maracuja)
VALERIEKOOKA
"This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet."
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Ingredients
1 h 15 m servings 515 calsOriginal recipe yields 6 servings
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Directions
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- Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
- In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.
Nutrition Facts
Per Serving: 515 calories; 35.2 g fat; 45.4 g carbohydrates; 7.3 g protein; 131 mg cholesterol; 120 mg sodium. Full nutrition
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Reviews
Read all reviews 3340 Ratings
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Most helpful positive review
9/27/2007
This is a great recipe and I've already made it 3 times. Three notes: one, condensed milk is already so sweet, I don't add sugar. second, in order for it to have a mousse consistency, it's bes...
Most helpful critical review
2/13/2011
I tried two recipes, and this was one of them. It tasted good, but it didn't set up. It was just creamy. I tried it again, adding gelatin, and it didn't set up then, either. My friend told m...
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9/27/2007
This is a great recipe and I've already made it 3 times. Three notes: one, condensed milk is already so sweet, I don't add sugar. second, in order for it to have a mousse consistency, it's bes...
2/27/2009
This is a wonderful recipe and so easy to make. For people in the US who may have trouble finding (or affording) fresh passion fruit, a good alternative can be found in Latin markets. The Goya b...
6/20/2008
Passion fruit mousse is a favorite of mine here in Rio. I also find the creamy texture (which Brazilians love) to be a little sloppy. I use six passion fruit - I find blending the pulp and seed...
10/9/2006
This recipe is wonderful! I used a can of frozen passion fruit juice instead of fresh and it was still fabulous. This recipe is a keeper. UPDATED VARIATION: I have tried this with limeade concen...
1/8/2008
I've made this twice now, and had rave reviews both times. The first time I used one can of passionfruit pulp in syrup, because we can't get frozen juice here, and passionfruits are too expensiv...
6/20/2009
I have been on the hunt for passion fruit after seeing this recipe, because I want to impress my friend from Brazil who is coming for dinner tonight. (I've dipped a pinky into the refrigerated f...
2/13/2011
I tried two recipes, and this was one of them. It tasted good, but it didn't set up. It was just creamy. I tried it again, adding gelatin, and it didn't set up then, either. My friend told m...
11/13/2013
This is a great recipe, I have made it twice so far and it turned out great every time. Since passion fruits vary greatly in size, the asked-for amount of 8 passion fruits is very non-specific. ...
3/7/2005
This was nothing like a mousse. It ended up being a cream consistancy which didn't set at all. The taste however was beautiful. It would probably work better as a side dish ie. to serve on the s...