Passion Fruit Mousse
A tropical summer mousse, perfect for molding with a nut crust or serving in individual parfait glasses with fruit and whipped cream.
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Instructions
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Heat passion fruit pulp until liquid, then strain, cool, and measure 3/4 cup, reserving some seeds.
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Dissolve gelatin in 1/4 cup water using a microwave until fully melted, then combine with the measured passion fruit juice and rum; chill for 30 minutes, stirring occasionally.
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Boil 1/4 cup water with sugar until the syrup reaches 250 F, then remove from heat.
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Beat egg whites until stiff peaks form, slowly adding the hot sugar syrup while continuing to beat until the meringue cools.
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In a separate bowl, beat whipping cream until soft peaks form.
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Carefully fold the chilled passion fruit mixture into the meringue, then fold this combined mixture into the whipped cream.
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Lightly grease ramekin molds, pour in the mousse, and chill to set.
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In a food processor, combine macadamia nuts, coconut, and melted butter until sandy, then sprinkle evenly over the molded mousse.
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Chill the dessert for at least 4 hours or overnight until firm.
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To serve, invert the mousse onto a plate and garnish with whipped cream, passion fruit seeds, or raspberries.