It was about time for me to publish a dessert recipe on this blog. I decided to start with this Brazilian staple, the super easy and probably the quickest dessert in the world: the Passionfruit Mousse.
Passionfruit is a flavoursome fruit native from Brazil. In Portuguese we call it maracuja a beautiful word that originates from the indigenous tupi-guarani term ‘mara cuya’ which means fruit in a bowl. So common is this fruit in the South of Brazil that I grew up eating sweet and juicy passionfruit that was cultivated by my grandma in her backyard. The plant is a type of vine and during the passionfruit season the fence of my grandma’s backyard used to get covered with lots of fruit for everybody’s delight. Thanks to my grandma’s hands, so plentyful was the vine that for many years my cousins and I indulged without having to care about quantity. The variety of passionfruit that we used to eat is sweeter and juicier than the one grown in Australia, as well as bigger, with an oval shape and yellow skin. We would all sit together on the grass and grandma would pick the fruit and cut the top off so we could eat it straight out of the fruit, just like the indigenous Brazilians. The name couldn’t be more appropriate.
It is one of my favourite fruits and there is a reason why passionfruit became so popular around the world. Its sweet-sour flavour is to die for and the juice gives a wonderful yellow colour to desserts. This mousse is very traditional in Brazil, and it must be the easiest and quickest dessert to make in the world. It has only three ingredients, it will not take you more than 10 minutes and, more importantly, it tastes fantastic! Whenever you don’t have time and still want to impress your guests, give this one a go and everybody’s pleasure will be guaranteed!
1 can sweetened condensed milk
250 ml thickened cream
About 15 passionfruit (or 250 ml of fresh pulp)
- Open the passionfruit and scoop out the pulp. Pass through a sieve and reserve some of the seeds for garnishing, if you wish.
- In a blender, blend the condensed milk, the cream and pulp until combined. Pour the mousse into dessert bowls, cover with plastic wrap and refrigerate for a couple of hours to set. Garnish with reserved seeds.