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South American Mousse
Throughout 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.
Ingredients
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
Directions
Step 1
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.
Step 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).
Step 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.
Step 4
Serve chilled. Garnish with mint, if desired.
New from Goya
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