Dessert: United Kingdom – Mousse De Maracujá (Passion Fruit Mousse)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 min

Additional 3 hrs

Total 3 hrs 25 min

Ingredients

1 cup (240 ml) passion fruit pulp (about 6–8 fruits)
3 / 4 cup (150 g) granulated sugar, divided
2 tsp powdered gelatin (or 1 sheet), plus 2 tbsp (30 ml) cold water
1 1 / 4 cup (300 ml) whipping cream, chilled
2 ripe bananas, sliced
2 tbsp (30 g) unsalted butter
2 tbsp (25 g) brown sugar
Pinch ground cinnamon (optional)
1 tbsp (15 ml) lemon juice

Instructions

1. Bloom gelatin in 2 tbsp cold water for 5–10 minutes. Warm 1/4 cup passion fruit pulp with 1/4 cup sugar until sugar dissolves; remove from heat and stir in gelatin until fully dissolved. Add remaining pulp and lemon juice; cool but do not set.
2. Whip chilled cream with remaining sugar to soft peaks. Fold about one-quarter of the whipped cream into the cooled passion fruit mix to lighten, then fold in the remainder gently until uniform.
3. Spoon mousse into serving glasses or ramekins and chill at least 3 hours until set.
4. For compote: melt butter in a skillet, add brown sugar, banana slices and cinnamon; cook briefly until bananas soften and glaze forms (2–3 minutes), remove from heat.
5. Spoon warm banana compote over chilled mousse just before serving.