Best 5 Venezuelan Passion Fruit Mousse Recipes
Embark on a culinary journey as we delve into the world of "Venezuelan Passion Fruit Mousse," a dessert that captures the vibrant spirit of Venezuela. With its velvety texture and irresistibly sweet and tangy flavor, this mousse is a symphony of exotic flavors. As we unravel the secrets of this delightful treat, you'll discover the perfect balance of sweet, sour, and creamy, creating a taste sensation like no other. Whether you're a novice in the kitchen or an experienced baker, this article will guide you through the process of crafting this delectable mousse, ensuring every bite is an explosion of flavors that will transport you to the colorful streets of Venezuela.
Check out the recipes below so you can choose the best recipe for yourself!
PASSIONFRUIT MOUSSE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat the heavy cream in a large bowl with an electric mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into two 10- to 12-ounce bowls. Cover the bowls with plastic wrap and refrigerate until the mousse is firm, at least 2 hours. If you have access to a fresh passionfruit, spoon a little of the fresh fruit on top. The mousse is also delicious with some granola sprinkled on top.
BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)
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.
Provided by VALERIEKOOKA
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- 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 : Calories 514.8 calories, Carbohydrate 45.4 g, Cholesterol 130.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 21.9 g, Sodium 119.8 mg, Sugar 40.8 g
VENEZUELAN PASSION FRUIT MOUSSE
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.
Provided by Lucy Monson
Categories Desserts Mousse Recipes
Time 7h3m
Yield 10
Number Of Ingredients 8
Steps:
- 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.
- Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes.
- Fill a large bowl with ice and water.
- 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.
- 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.
- Let mousse stand at room temperature for 20 minutes before serving.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 4.1 g, Protein 4.2 g, Sodium 47.2 mg, Sugar 15.2 g
BRAZILIAN PASSION FRUIT MOUSSE
A really quick and easy dessert to prepare and delicious too. Preparation/Cooking time does not reflect refrigeration time. Even tho the recipe says refrigerate for one hour, I actually found either preparing it first thing in the morning for dinner that nite or refrigerating overnight allowed it to fully reach the mousse consistency.
Provided by Sassy in da South
Categories Brazilian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- 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. (I personally think it is better if you prepare this the nite before and let it set up overnight in the fridge.).
Nutrition Facts : Calories 476.4, Fat 30.6, SaturatedFat 19.1, Cholesterol 110.9, Sodium 117.8, Carbohydrate 46.1, Fiber 2.5, Sugar 40.9, Protein 7.5
TRI-COLOR FRUIT MOUSSE RECIPE BY TASTY
This tri-color mousse is fun and fruity. Blackberry, guava, and passion fruit pulp are blended with whipped cream and condensed milk, then layered to create a light and refreshing summer treat. The fruit powders are totally optional, but will help give each layer a nice boost in color!
Provided by Tikeyah Whittle
Categories Desserts
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the blackberry layer: In a medium bowl, whisk together the water and gelatin.
- In a small saucepan over medium-high heat, bring the blackberry pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the blackberry powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
- In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the blackberry pulp mixture and fold with a rubber spatula completely combined.
- Divide the mixture evenly between 4 10-ounce glasses. Refrigerate while you make the guava layer.
- Make the guava layer: In a medium bowl, whisk together the water and gelatin.
- In a small saucepan over medium-high heat, bring the guava pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the guava powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
- In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the guava pulp mixture and fold with a rubber spatula completely combined
- Divide the mixture evenly between the glasses, layering on top of the blackberry layer. Refrigerate while you make the passion fruit layer.
- Make the passion fruit layer: In a medium bowl, whisk together the water and gelatin.
- In a small saucepan over medium-high heat, bring the passion fruit pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the passion fruit powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
- In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the passion fruit pulp mixture and fold with a rubber spatula completely combined.
- Divide the mixture evenly between the glasses, layering on top of the guava layer. Refrigerate for at least 15 minutes, and up to 3 days, until the mousse sets completely.
- Top each mousse with 1 tablespoon of passion fruit pulp and 3 blackberry halves.
- Enjoy!
Recipes and the Right Passion Fruit
Passion fruit mousse is an exotic and creamy dessert that combines the unique flavors of ripe passion fruit with the smooth texture of whipped cream. This recipe typically consists of a mousse base made from passion fruit, cream, and sugar, sometimes with a biscuit or meringue-based crust. Here are some tips and the importance of using the right passion fruit while making passion fruit mousse.
- Selecting the right passion fruit is key to making the best possible mousse. Look for heavy, ripe passion fruit with a deep purple or yellow skin. The fruit should be slightly fragrant and give to gentle pressure.
- Use a fine-meshed sieve to separate the pulp from the passion fruit seeds. This will result in a smooth and creamy mousse without any undesirable crunchiness.
- Be gentle when folding in the whipped cream. Over-beating will cause the mousse to become too thick and lose its light and airy texture.
- Chill the mousse for at least an hour before serving. This will allow it to set properly and develop a more complex and refined range of flavors.
- Garnish the mousse with additional passion fruit pulp, whipped cream, or shavings of chocolate. These toppings will add both visual appeal and an extra layer of texture to the mousse.
Conclusion
By following these tips, you can create a delicious and sophisticated passion fruit mousse that is sure to impress your friends and family. Using the right ripe passion fruit is an essential component of making a flavorful and aromatic mousse. It's an easy recipe, but requires a bit of attention and understanding of the ingredients to achieve the perfect balance of flavors and textures.
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