Maracujá Mousse

Maracujá Mousse Recipe from Brazil with Sweetened Condensed Milk and Passion Fruit

Region / culture: Brazil | Preparation time: 15 minutes | Cooking time: 6 hours (refrigeration time) | Servings: 6

Introduction

Maracujá Mousse is a delicious and refreshing dessert that combines the sweet and tangy flavors of passion fruit with a light and airy texture. This recipe is perfect for a summer treat or a special occasion.

History

Maracujá Mousse originated in Brazil, where passion fruit is a popular fruit used in many desserts and drinks. The combination of sweetened condensed milk and passion fruit juice creates a creamy and flavorful mousse that is loved by many.

Ingredients

How to prepare

Blend condensed milk and passion fruit juice.
Dissolve gelatin in a cup of water (sprinkle it over the water, stir, and let it stand for a minute).
Beat egg whites until stiff and fold them into the mixture.
Add gelatin to the mixture and wet a ring mold, then pour the mousse into it.
Refrigerate for 6 hours.
Unmold the mousse and serve it with crème anglaise.

Variations

Try using different fruit juices, such as mango or pineapple, for a unique twist on this classic recipe.
Add a splash of rum or Grand Marnier for an adult version of this dessert.

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy mousse.

- Refrigerate the mousse for at least 6 hours to allow it to set properly and develop the best flavor.

- Serve the mousse with crème anglaise or whipped cream for an extra touch of indulgence.

Serving Suggestions

Serve the Maracujá Mousse in individual glasses or bowls for an elegant presentation.

- Garnish with fresh passion fruit seeds or mint leaves for a pop of color.

Cooking Techniques

Be sure to fold the beaten egg whites gently into the mousse mixture to maintain its light and airy texture.

Ingredient Substitutions

You can use agar agar or pectin instead of gelatin for a vegetarian version of this recipe.

- Substitute coconut milk for the sweetened condensed milk for a dairy-free option.

Make Ahead Tips

You can prepare the mousse a day in advance and refrigerate it overnight for easy entertaining.

Presentation Ideas

Serve the Maracujá Mousse in a decorative glass or bowl for a beautiful presentation. - Top with a dollop of whipped cream and a sprinkle of passion fruit seeds for an extra touch of elegance.

Pairing Recommendations

Pair this mousse with a glass of sparkling wine or champagne for a special occasion dessert.

Storage and Reheating Instructions

Store any leftover mousse in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

35g per serving

Fats

5g per serving

Proteins

4g per serving

Vitamins and minerals

This mousse is a good source of Vitamin C and Vitamin A, thanks to the passion fruit juice.

Alergens

This recipe contains eggs and dairy.

Summary

Maracujá Mousse is a light and creamy dessert that is relatively low in calories and high in Vitamin C. It is a delicious treat that can be enjoyed in moderation.

Summary

Maracujá Mousse is a delightful dessert that is easy to make and full of tropical flavor. Whether you are hosting a dinner party or simply craving a sweet treat, this recipe is sure to impress. Enjoy the creamy texture and tangy taste of passion fruit in every bite!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in a small village in Brazil. I remember it like it was yesterday - the sun shining brightly, the sound of birds chirping in the distance, and the sweet aroma of maracujá filling the air.

I had always loved cooking, even as a child. My mother and grandmother were both wonderful cooks, and they passed down their knowledge and recipes to me. But it wasn't until I stumbled upon the recipe for maracujá mousse that I truly fell in love with cooking.

It all started one afternoon when I was rummaging through an old box of my grandmother's recipes. I had seen most of them before, but one caught my eye - a faded, yellowed piece of paper with the words "Maracujá Mousse" written at the top.

Curious, I asked my grandmother about it. She smiled and told me that it was a recipe she had learned many years ago from a friend who lived in the neighboring village. She said that it was a special recipe, passed down through generations, and that I should give it a try.

Excited, I set out to gather the ingredients - fresh maracujá, sweetened condensed milk, heavy cream, sugar, and gelatin. As I worked, I could feel my grandmother's presence beside me, guiding me through each step of the process.

I carefully extracted the pulp from the maracujá, marveling at the vibrant color and fragrant scent. I mixed it with the condensed milk and sugar, stirring until it was smooth and creamy. Then, I whipped the cream until it formed soft peaks, folding it gently into the maracujá mixture.

Finally, I dissolved the gelatin in hot water and added it to the mousse, stirring until it was well incorporated. I poured the mixture into individual serving dishes and placed them in the refrigerator to set.

As I waited for the mousse to chill, I couldn't help but think about the history behind this recipe. I imagined the generations of women who had made it before me, each adding their own special touch to the dish. I felt honored to be carrying on this tradition, to be a part of something so much bigger than myself.

When the mousse was finally ready, I took a spoonful and savored the creamy, tangy flavor. It was like nothing I had ever tasted before - a perfect balance of sweet and sour, light and airy. I knew in that moment that this recipe would become a staple in my own kitchen, a dish that I would pass down to future generations.

And so, from that day on, maracujá mousse became a beloved family favorite. I would make it for special occasions, holidays, or simply when I wanted to treat myself to something sweet. Each time I made it, I felt a connection to my roots, to the women who came before me and the ones who would come after.

To this day, whenever I make maracujá mousse, I can't help but think of that first time I discovered the recipe. It was a moment that changed my life, that opened my eyes to the beauty and richness of Brazilian cuisine. And for that, I will always be grateful.