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 — 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, 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.