If you’re full of passion, then this Passionfruit Mousse is a slam-dunk for Valentine’s Day. One of the best things about this exotic dessert (besides its swoon-worthy deliciousness) is how easy it is to make. Let’s just keep that a secret between us, shall we?
Sweet and sour are a match made in Heaven
I’m not into desserts that are only sweet. It’s just so, one-dimensional, you know? Add a little sour… the corners of your mouth will smile, through the pucker! Even as a kid: anything too sweet was not interesting. Give me a Sourpatch or Airhead or my favorite Halloween candy: a Smartie! (Figures, right?) Just the right size sweet for me!
Just 4 ingredients and 4 minutes to Passionfruit Mousse
Obrigada! to Hipcooks chef Suzana Pinkerton who whipped up this classic Brazilian dessert in no-time, as we watched in wonder. But that’s how Suzana is: a shimmy-shimmy of her hips, a whiz of the blender and it’s done. Blink and you missed it.
A trip to your local Hispanic market and you’ll find glorious tropical fruit, frozen as pulp. Goya is a brand you’ll see often. You may find passion fruit, guava, papaya, açaí: all frozen in packets. Check the ingredients for added sugar —it’s okay, you can adjust your recipe as needed to account for it. Another top tip: a spoonful of the frozen fruit pulp in the bottom of a champagne flute, topped with Prosecco and you have a tropical Bellini. Deliciousness.