Passionfruit mousse airy tangy (Printable)

An airy mousse with vibrant passionfruit juice folded into pillowy whipped cream for a refreshing finish.

# What You'll Need:

→ Passionfruit Mixture

01 - 6 to 8 fresh passionfruits or 1 cup passionfruit pulp, strained
02 - 1/3 cup granulated sugar
03 - 2 tablespoons freshly squeezed lemon juice

→ Cream Base

04 - 1 cup heavy whipping cream, cold
05 - 2 large egg whites
06 - 1/4 cup granulated sugar

→ Garnish

07 - Extra passionfruit pulp
08 - Fresh mint leaves

# Method:

01 - Cut passionfruits in half and scoop out the pulp. Strain through fine mesh sieve to remove seeds, yielding approximately 1 cup of juice.
02 - Mix strained passionfruit juice with 1/3 cup granulated sugar and lemon juice in a bowl. Stir until sugar completely dissolves. Set aside.
03 - In a clean mixing bowl, beat egg whites with electric mixer until soft peaks form. Gradually add 1/4 cup granulated sugar while continuing to beat until stiff, glossy peaks form.
04 - In a separate bowl, whip cold heavy cream using electric mixer until soft peaks form.
05 - Gently fold passionfruit mixture into whipped cream using a spatula until fully combined.
06 - Carefully fold beaten egg whites into the mousse in two additions using a spatula, stirring gently until the mixture becomes smooth and airy.
07 - Spoon mousse into serving glasses or ramekins. Cover with plastic wrap and refrigerate for minimum 4 hours until set.
08 - Top each mousse with a spoonful of passionfruit pulp and a sprig of fresh mint before serving.

# Expert Advice:

01 -
  • No baking required — zero cooking time means a stress-free dessert that practically makes itself.
  • Vibrantly tropical — fresh passionfruit juice delivers a bold, tangy flavour that is impossible to replicate with artificial flavourings.
  • Light and airy texture — the combination of whipped cream and beaten egg whites creates a mousse that feels indulgent yet surprisingly light.
  • Make-ahead friendly — prepare it up to a day in advance and simply add the garnish right before serving.
  • Naturally gluten-free and vegetarian — suitable for a wide range of guests without any ingredient swaps needed.
  • Elegant presentation — served in individual glasses with a crown of golden passionfruit pulp and fresh mint, it looks as stunning as it tastes.
02 -
  • Cold equipment matters — chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream to help it reach soft peaks faster and hold its shape better.
  • Fold, never stir — use a large spatula and a gentle figure-eight motion when incorporating the egg whites to preserve the airy volume you worked to achieve.
  • Two-stage folding — adding the egg whites in two additions makes folding easier and prevents deflating the mixture all at once.
  • Plan ahead — the mousse needs at least 4 hours to set properly; overnight chilling produces an even firmer, more refined texture.
  • Check for allergens — this recipe contains eggs and dairy; always check labels on any processed or packaged ingredients for hidden allergens.
  • Frozen pulp works well — if fresh passionfruits are not available, use unsweetened frozen passionfruit pulp, fully thawed, as a reliable substitute.
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