This recipe for easy passion fruit mousse is made with fruit concentrate (fresh or frozen), cream, and condensed milk. Unlike my traditional style passion fruit or maracuya mousse recipe, this simple version doesn’t use eggs or gelatin. It’s one of the easiest and quickest desserts you can make, simply blend all the ingredients, refrigerate for at least 4 hours, and serve it.
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Since this easy version doesn’t use egg whites or gelatin to help the mousse set, it doesn’t have that same fluffy airy texture and doesn’t hold it shape so it can’t be served out of the mold. This eggless passion fruit mousse has a creamy texture and should be eaten directly out of the serving glass or ramekin.
You can make it using fresh passion fruit juice, or if its difficult/expensive to find the fresh fruit you can use frozen concentrate – just make sure it’s unsweetened. If you can find a few fresh fruits I would recommend using the pulp to garnish and serve the mousse.
Easy passion fruit mousse {Eggless}
Ingredients
- 1 2/3 cups of pure passion fruit juice – can also use unsweetened frozen concentrate 1 2/3 cups = 14 oz/400 grams
- ¾ cups of heavy cream 3/4 cup = 14 oz/400 grams
- 14 oz can of condensed milk
- ¼ cup sugar – optional, add less or omit if it's sweet enough with the condensed milk
To garnish:
- Fresh passion fruit pulp
- Whipped cream
Instructions
- Blend the passion fruit concentrate with condensed milk and sugar.
- Add the heavy cream and continue blending until well mixed.
- Pour into ramekins or small glasses, refrigerate overnight or for at least 4 hours.
- Serve garnished with the fresh passion fruit pulp.
Step by step preparation photos for the easy passion fruit mousse recipe:
ooh, what a treat! Me gusta!
So yummy thank you