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Maracuja Mousse (Passion Fruit Mousse)
Great Summer Dessert!
1 can sweetened condensed milk
same measure of passion fruit juice
3 egg whites
1 envelope of unflavored gelatin

Creme de leite-
2 cups milk
4 egg yolks (the three left from the mousse plus one)
1 cup sugar
6 whole cloves


There are a lot of different ways of making passion fruit mousse, including the recipe that uses the fresh fruit. Well, the fruit is not readily available in the US so I started making it with frozen passion fruit juice from Venezuela 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!

Blend condensed milk and passion fruit juice. Dissolve gelatin in a cup of water (sprinkle it on water, stir, and let it stand for a minute). Beat egg whites until stiff and fold into mixture. Add gelatin. Wet a ring mold and pour the mousse into it. Refrigerate for 6 hours. Unmold and serve with a creme anglaise, Creme de leite. Its a perfect combination of colors and flavors because the mousse will be on the tart side.

Creme de leite-
Dissolve sugar well in milk. Beat egg yolks slightly with a whisk -or in a pinch with a fork- and add to milk and sugar mixture. Strain the mixture and cook over low heat stirring constantly with a wooden spoon until it starts to simmer. DO NOT let it boil, it will curdle on you! Refrigerate. To serve, put a slice of mousse on a plate and spoon creme on top. Use the cloves to decorate the plates. Make sure your guests don't eat them! This is a great summer dessert!

Click on Maria's Cookbook 'Maria-Brazil' for more fantastic recipes from Brazil!

Preparation Time: Serves:
Recipe Origin: Brazil
Submitted by:
Sheila Thomson

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