Ingredients
Scale
10–12 medium Fresh Passion Fruit
2 cups Heavy Cream
1/2 cup Granulated Sugar
1 tablespoon Powdered Gelati
1/4 cup Cold Water
1 teaspoon Vanilla Extract
1/8 teaspoon Pinch of Salt
1 cup Shortbread Cookies or Graham Crackers, crushed (optional)
3 tablespoons Melted Butter (optional)
Instructions
- Prepare the Passion Fruit Puree: Cut passion fruit in half, scoop out pulp into a sieve over a bowl and press to extract juice
- Bloom the Gelatin: Mix gelatin with cold water in a bowl and let it sit for 5-10 minutes
- Dissolve the Gelatin: Heat bloomed gelatin until completely dissolved and let cool slightly
- Whip the Cream: In a chilled bowl, whip heavy cream with sugar, vanilla, and salt until soft peaks form
- Combine Ingredients: Mix dissolved gelatin into passion fruit puree then fold into whipped cream until combined
- Assemble the Mousse Cups (Optional Crust): If using, mix cookie crumbs with melted butter and press into cups
- Fill and Chill: Spoon mousse into cups, cover, and refrigerate for at least 4 hours, preferably overnight
Notes
Use ripe passion fruit for the best flavor; look for wrinkled skin.
Ensure your mixing bowl is chilled for better whipped cream consistency.
Store mousse cups in the refrigerator for up to 3-4 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 14g
- Sodium: 25mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg