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 just sweet. It’s just so one-dimensional, you know? Add a little sour โ even through the pucker, the corners of your mouth will smile. My favorite Halloween candy is smarties! (Figures, right?)
Just 4 ingredients and 4 minutes until 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, aรงaรญ: all frozen in packets. Check the ingredients for added sugar โit’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.
2 comments
Can you use fresh passion fruit?
Yes, Christine, you can use fresh passionfruit. It is delicious! To do so, first decide if you’d like to strain out the pips or keep them in. To strain, place over a mesh sieve and srit vigorously with a spoon, to push the pulp only through the sieve. Then add to the mixture. Should you choose to keep the pips (which can be crunchy and a bit bitter – but I like them!), then add the fresh passionfruit to the mixture after blending โ you don’t want the blender to crush the seeds. Either way, garnish with fresh passionfruit and enjoy! Let us know how it turns out.