Passion Fruit Mousse
South American MousseThroughout South America, passion fruit vines are as abundant as the many ways to use them. In countries like Brazil and Venezuela, the sweet, mouth-puckering fruit pulp is stirred into juices, blended into smoothies and made into gelatin and sorbet. But for many, one dessert in particular - Passion Fruit Mousse – steals the show. In this recipe, vibrant frozen GOYA® Passion Fruit Pulp, cuts through sweetened condensed milk, and then is lightened with whipped egg whites to create a light and airy fruit mousse. Serve chilled for a traditional South American treat.
Prep time: Less than 5 min.
Total time: 25 min., chilling freezing time
1 tbsp., plus 1 tsp. unflavored gelatin
1 pkg. (14 oz.) frozen GOYA® Passion Fruit Pulp, thawed
1 cup sugar
1 can (14 oz.) GOYA® Sweetened Condensed Milk
6 egg whites, at room temperature
Fresh mint sprigs, for garnish
2. 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).
3. 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.
4. Serve chilled. Garnish with mint, if desired.