Dessert · Venezuela cuisine

Passion fruit mousse

Name: Passion fruit mousse
Cuisine: Venezuela
Ingredients: 1 ½ tbsp Unflavoured Gelatin; 1 Passion Fruit Pulp; 1 cup Sugar; 1 Can Condensed Milk; 6 Egg White; 1 Sprig Mint

6 ingredients Cuisine: Venezuela Video included

This Venezuelan mousse captures the bright, tropical intensity of passion fruit in an airy cloud of sweetened egg white and gelatin. The technique of folding whipped egg whites into condensed milk creates an uncommonly silky texture, one that relies on proper incorporation rather than excessive whipping. A garnish of fresh mint grounds the richness and echoes the fruit's natural acidity, making this dessert feel both indulgent and refreshing.

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.

Serve chilled.

Garnish with mint, if desired..