I have only ever known this fruit as “granadilla” … but mentioning this to friends in Europe achieved me a few strange looks… so now I revert back to the more popular term “Passion fruit” (or passionfruit) – which is actually a type of berry that has a hard outer skin with a juicy seed filled centre (which has a somewhat tart taste).
I saw this recipe in the BBC Good Food Magazine (June 2014 issue) in a section all about Brazilian cuisine… where they called it Maracuja (Passion fruit mousse traybake)….
Now I made some adaptions… I halved the recipe, as well as swapped out the gelatin & juice for some jelly – and I topped with fresh passion fruit seeds as opposed to a mango/passion fruit coulis.
Would I make it again? yes… easy and tasty. I would only make one change…. I would be careful to add the seeds to the jelly – as the acid caused the jelly not to set properly!
Passion Fruit Mousse
4 passion fruits, flesh scooped out
1 packet of jelly (made to instructions but only using half the liquid)
400g can of sweetened condensed milk
250ml double cream, loosely whipped
125g digestive biscuits, crushed
50g butter, melted
- For the base, mix the melted butter with the crushed biscuits and press firmly into the base of 6 individual serving dishes
- Place in the fridge to chill for 30-60min
- Add half of the flesh/seeds of the passion fruit to the condense milk and fold in cream
- Gently stir in the jelly
- Pour over the biscuit base
- Chill for 2hr
- Top with the other half of the passion fruit seeds/flesh