Passion fruit Mousse

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

passion fruit 2

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

passion fruit 1

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