Passion Fruit Mousse with Real Pulp
A mousse made with actual fruit: passion fruit pulp, gelatine and whipped cream, with no packet jelly and no tinned fruit in syrup. Passion fruit is sharp and intense, so it carries the cream without turning cloying. Twenty-five minutes to make, four hours in the fridge to set.
Ingredients
- 300 ml passion fruit pulp (about 12 fruits, or frozen pulp)
- 100 g sugar
- 7 g powdered gelatine
- 50 ml cold water
- 400 ml very cold double cream
- 2 tbsp icing sugar
- Passion fruit seeds and mint, to garnish
Method
- 1
With fresh fruit: halve the passion fruits and push the pulp through a sieve. Keep a spoonful of seeds for the garnish.
- 2
Soak the gelatine in the 50 ml of cold water for 5 minutes, until it swells like a sponge.
- 3
Heat 100 ml of the pulp with the sugar until it just comes to the boil and the sugar dissolves. Take it off the heat.
- 4
Dissolve the bloomed gelatine in that hot pulp, stirring until no lumps remain. Do not boil it with the gelatine in: above 85 °C it loses its setting power.
- 5
Add the rest of the cold pulp and let it come down to room temperature. Poured hot over the cream, it collapses it.
- 6
Whip the cream with the icing sugar to soft peaks, no further.
- 7
Fold the passion fruit mixture into the cream in three additions.
- 8
Divide between glasses and chill for at least 4 hours, preferably overnight.
- 9
Garnish with passion fruit seeds and mint before serving.
- 10
⚠️ If you make it with fresh pineapple, kiwi or papaya, boil the pulp for 5 minutes first. Those three fruits contain enzymes that destroy gelatine: the mousse then never sets, with no obvious reason why. Boiling deactivates them.