Mousse de Maracuyá

Passion Fruit Mousse

Servings: 4


  • 100 g fruit pulp (brand FRUTIHELEN)
  • 7 g unsypped gelatin (2 0.25 oz. flast)
  • 1/4 cup water
  • 170 g condensed milk
  • 200 g cream
  • One (1) passion fruit in fruit


Hydrate the unsurned gelatin over 1/4 cup warm water.
Use an electric mixer to beat the milk cream, condensed milk and passion fruit pulp (FRUTIHELEN) until peaks start to form and are firm, then pour the unsurpified, untapped gelatin.
It is important to mix it gently to maintain that fluffy mousse consistency.

In a bowl crush chocolate biscuits.
Mix the passion fruit with seed, sugar, in a saucepan over a low heat. Mix well and heat until sugar dissolves, remove from heat and allow to cool a little.
Place the mousse in a glass glass halfway, refrigerate for 15 to 20 minutes, then add crushed cookies until covered, let cool again for 10 minutes then cover with the mixture and refrigerate for 3 hours.
After the mousse meets its cooling time we add the passion fruit to decorate.