Venezuelan Passion Fruit Mousse recipe
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Ingredients
- 1 ½ cups frozen unsweetened passion fruit pulp, thawed ½ cup white sugar 1 tablespoon lime juice 2 (.25 ounce) packages unflavored gelatin ¼ cup water 6 egg whites ½ teaspoon cream of tartar 2 passion fruit pulp and seeds, or more to taste
Nutrition Info
- 91.6 caloriescarbohydrate: 19.5 gcholesterol: : -fat: 0.3 gfiber: 4.1 gprotein: 4.2 gsaturatedFat: : -servingSize: -sodium: 47.2 mgsugar: 15.2 gtransFat: : -unsaturatedFat: : -
Directions Venezuelan Passion Fruit Mousse
Directions
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Heat a saucepan over medium-low heat. Combine passion fruit pulp, sugar, and lime juice in the hot pan. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat, let cool completely.
Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes.
Fill a large bowl with ice and water.
Place softened gelatin in the top pan of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until dissolved, 2 to 4 minutes. Add lime-passion fruit mixture. Stir constantly until hot, 1 to 2 minutes more. Remove from heat. Transfer pan to the ice water bath. Let cool, about 30 minutes.
Mix egg whites and cream of tartar together in a large bowl using an electric mixer until stiff peaks form. Gently fold egg white mixture, 1 spoonful at a time, into the cooled passion fruit mixture using a spatula. Spoon mousse carefully into 10 stemmed glasses or ramekins. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours.
Let mousse stand at room temperature for 20 minutes before serving.