Passionfruit mousse recipe


This delicious passionfruit mousse dessert recipe is easy to make and bound to impress with its light texture and superb flavour.

I’m really excited to share this quick recipe with you because it really is the perfect tropical summer dessert.

I made this recently for family members and they absolutely loved the flavour and the way it just dissolves in your mouth.

I’ve already been asked when I am making it again and it hasn’t even been a week yet!

Here in Far North Queensland, passionfruit vines are loaded with fruit at the moment.

My father has one growing in his front yard (actually running wild would be a better way to describe it) and despite giving them away to family and friends, he still has a glut.

The variety is Panama red and when you cut one open you’ll find it crammed full of plump, juicy pulp that is wonderfully tangy.

You can’t beat the flavour of fresh passionfruit so I had to find someway of using a few up because I couldn’t bear the thought of letting them go to waste.

Seeing as how this vine is originally native to South America, I decided to share a recipe from that region – after all, they should know how best to use them, right?

You bet they do!


Enter passionfruit mousse

This classic Brazilian dessert (called mousse de maracuja) is a fantastic way to showcase passionfruit’s unique taste.

I hunted around for a good recipe but ran into a couple of problems.

First of all, most recipes were basically a combination of passionfruit pulp, cream and condensed milk.

As far as I’m concerned, this is not real mousse.

I know it’s easy to make, but the real deal is not that much harder to put together and the results are way, way better.

So I tinkered around with a more traditional mousse recipe using eggs and gelatine. It took a few goes and a couple of disasters to get it right, but the end result is just perfect!

And it’s really easy to make.

Here’s the recipe.

Passionfruit mousse

Ingredients (mousse)

1/3 (165 ml) cup strained passionfruit juice (made from the pulp of approx. 5 passionfruit)

3 eggs, separated 

1/2 (125 ml) cup of caster sugar 

1 cup (250 ml) thickened cream

3 gelatine sheets (5 grams)

Ingredients (topping)

Pulp of 3 passionfruit

1 teaspoon caster sugar


  1. Place gelatine sheets in bowl of water and allow to soften.
  2.  Bring passionfruit juice to the boil in a saucepan on stove top, then remove from heat.
  3. Take gelatine from bowl, wring out exces water, then add to passionfruit juice and stir until gelatine dissolves. Set aside to cool to about room temperature.
  4. Whisk the egg yolks together with the caster sugar until pale and creamy. Then fold this into the passionfruit juice and gelatine mixture.
  5. Now beat the egg whites in a separate bowl until stiff.
  6. In another bowl, whip the cream until soft peaks form.
  7. the next step is to combine everything but you want to start off adding a spoonful of the egg whites and a spoonful of the cream to the passionfruit juice, then fold through until combined.
  8. Gradually add the rest of the egg whites and cream, folding through until combined. The mixture will be lovely lemon yellow colour throughout and have a light, airy texture.
  9. Spoon even amounts into 6 glass tumblers (or whatever you want to serve the mousse in), then place in fridge for at least 3 hours to set.
  10. Before serving, combine the pulp from 3 passionfruit with a teaspoon of caster sugar, and spoon over the top of the mousse.
  11. Wait for compliments from your dinner guests! lol

So there you have it – the recipe for delicious passionfruit mousse.

I’d love to hear what think of this recipe and if you give it a go, please share your results with us in the comments section below. The great thing about this recipe is you could interchange the passionfruit juice with the juice from so many other amazing tropical fruits.

Let your creativity go wild!

If you would like to learn more about the amazing flavors of Brazilian cooking, I’ve got an awesome book to recommend to you. It’s called the “The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook”.

This book is must for any home kitchen and, with simple techniques and well-explained directions, you’ll be cooking exotic dishes like Meat Croquettes, Salmon over a Caipirinha Risotto, Broccoli and Minas Cheese Souffles, and Molten Dulce de Leche Cake with a Sour Cream Sorbet in no time at all. The neighbors will be lining up to try and score a dinner invite to one of your Brazilian-themed nights!

To find out more about this fantastic book and get the latest price from Amazon click here.

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