Passion Fruit Mousse: French Style, Without Condensed Milk

Learn how to make a creamy and authentic French-style passion fruit mousse, without gelatin and condensed milk, light and creamy

Learn how to make an authentic passion fruit mousse, following the French guide. This recipe is creamy, full of flavor and does not use gelatin or condensed milk.

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:00 + time to cool and solidify

Interval: 00:10

TOOLS

1 cutting board(s), 1 pan(s), 4 bowl(s), 1 ladle, 1 spatula(s), 1 whisk

EQUIPMENT

conventional + mixer + blender or food processor (1)

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Passion fruit and white chocolate cream ingredients:

– 4 units of passion fruit – only the pulp, filtered – reserve the seeds

– 140 g of natural yogurt (see recipe) (or low-fat yogurt)

– 4 eggs – only the yolks sifted – set aside the egg whites – see pre-preparation

– 200 g of white chocolate in pieces or chunks

Ingredients for Italian meringue (use the egg whites kept aside):

– 5 tablespoon(s) of sugar

-20 ml of water

Ingredients for the whipped cream:

– 200 ml of fresh cream, whipped

PREPARATION:

1. Separate the utensils and ingredients for the recipe. The yield of this recipe is about 500 g (or 5 cups) for every 2 servings.
2. Tip: prepare it the day before serving, so that it has time to freeze and harden: this way the mousse will be just right.
3. Open the passion fruit, remove it and put the pulp and seeds in a blender or food processor. Blend several times to combine, avoiding breaking the seeds too much. Strain and reserve the passion fruit seeds to complete the dessert.
4. Separate the yolks and sift them. Place 2 ⁄3 of the amount of egg whites in the bowl of the stand mixer and reserve the rest for another recipe.
5. For the inverted bain-marie for the passion fruit and white chocolate cream, separate a bowl of ice water and place another on top.
6. Tip: For a milder flavor and even lighter texture, double the amount of yogurt suggested in the recipe.

PREPARATION:

Passion fruit and white chocolate cream:

1. In a pan, add the strained passion fruit juice and yogurt.
2. Heat over low heat until small bubbles form.
3. Using a ladle, pour a little of the mixture onto the sifted egg yolks, mix quickly, tempering to prevent them from curdling, and add them to the cream in the pan.
4. Add all the egg yolks to the pan. Then return the mixture to medium/low heat, stirring with a spatula until it thickens slightly (about 5 minutes).
5. Check if it’s in the right place:
   • Using a kitchen thermometer: heat the cream until it reaches 82°C. This is the ideal point to thicken the cream without curdling the yolks.
   • Spoon test: Dip a spoon into the cream and run your finger along the back of the spoon. If it forms a clean path that doesn’t run, the cream is just right.
6. Add the chopped chocolate to the hot cream and mix until the mixture is smooth and the chocolate is completely melted.
7. Remove the cream from the pan and place it in a bowl over another with ice water, in an inverted bain-marie.
8. Cover with plastic film in contact.
9. Set aside until completely cool.

Italian meringue:

1. In a clean, dry bowl, beat the egg whites until stiff peaks form (about 5 minutes).
2. In a small saucepan, combine the sugar and water. Cook over medium heat until a syrup forms.
3. Pour the hot syrup over the egg whites, whisking continuously until the meringue is firm and glossy.
4. Stop whisking when the bowl is cool and the meringue is firm and glossy.
5. Reserve.

Whipped Cream:

1. In a clean, dry bowl, add the heavy whipping cream and beat until medium peaks form.

Preparation of passion fruit mousse:

1. Add ⅓ of the Italian meringue to the cold passion fruit cream and chocolate mixture, gently incorporating from the bottom up with a spatula.
2. Then add the rest of the meringue and mix again.
3. Then add the whipped cream, always in two additions, and mix from bottom to top.
4. If necessary, use the wire whisk to make the mousse very smooth.
5. Arrange the passion fruit mousse on a serving plate or in a bowl or divide it into individual jars,
6. Refrigerate for at least 6 hours.

FINALIZATION AND ASSEMBLY:

1. Decorate the passion fruit mousse with the pulp and seeds set aside before serving.
2. Serve very cold.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.