Dessert · Venezulan

Passion fruit mousse

Name: Passion fruit mousse
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Venezulan
Ingredients: 1 ½ tbsp Unflavoured Gelatin; 1 Passion Fruit Pulp; 1 cup Sugar; 1 Can Condensed Milk; 6 Egg White; 1 Sprig Mint

A classic Venezuelan dessert known as Mousse de Parchita, featuring a light, airy texture and a perfect balance of tart passion fruit and sweet condensed milk.

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Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 6
Level: Medium

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Method

Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes.
In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture. Cook, stirring occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil).
Remove from heat; cool completely. Stir in condensed milk.
Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).
Stir 1/3 egg whites into cooled passion fruit mixture until combined. Using spatula, gently fold in remaining egg whites until combined.
Divide mousse evenly among clear glass serving cups; cover. Refrigerate mousse until well chilled, at least 2 hrs.
Serve chilled. Garnish with mint, if desired.

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