Happy New Year everyone! I hope you had a wonderful Holiday Season and that 2016 becomes one of your favorite years. Here is my New Year’s present for you: Passion Fruit Mousse.

If you are like me, you absolutely love reading food blogs. I love everything about that. I enjoy discovering new ways to cook old dishes, finding out the memories that people associate with food and even discovering new ingredients.

One thing that bothers me though is that at this time of the year, everyone shifts to the healthy/diet mode. Don’t get me wrong, I don’t have anything against watching what you eat. But why does it have to be in the first of the year? Shouldn’t we all just eat with moderation throughout the whole year.

Because of that, I decided that my first post of the year, and the first one in a long time, would be something really special to me but not necessarily a healthy one. W.e shouldn’t enjoy the pleasure of life, a.k.a. good tasty food. We should just eat with moderation.

Pouring Passion Fruit Mousse

Passion Fruit (maracujá in Portuguese) Mousse  is a simple and creamy dessert. It’s simple because it really only requires 3 ingredients: Passion Fruit juice (natural or for concentrate) , condensed milk and table cream (Brazilian Evaporated Milk). No need for any gelatin or thickening agent. The reaction between the acidity of the fruit and the cream is what creates this dessert’s consistency.

Passion Fruit is native to Brazil. It has a thick non-eatable skin (yellow or purple), but when cut opened, you get access to a yellow juicy sweet-tart fruit full of little eatable seeds.  In Brazil, we believe that Passion Fruit has the ability to calm people down and it’s juice is often offered before bed time. Passion Fruit it’s also one of the fruits used on “Caipirinhas”, the most famous Brazilian drink. My family loves Passion Fruit Ice Cream and Popsicles, but I will leave these recipes for the summer. For now, enjoy some Passion Fruit Mousse and let me know if you liked.

Passion Fruit Ingredients

  • 1 (14 ounces) can of condensed milk (I prefer La Lechera by Nestle)
  • 1 can (7.6 fl oz) of Nestle Table Cream
  • Pulp and juice from 2 Passion Fruits without the seeds. If you can’t find the fruit, you can use 8 oz of Passion Fruit juice.

Passion Fruit Mousse Instructions

  1. Mix all 3 ingredients by hand or use a blender to blend them all together until fully combined.
  2. Fill 4-6 ramekins with the mixture. Cover the dessert with plastic wrap, letting the plastic touch the cream in order to avoid a thick layer to form on the top.
  3. Serve it cold with a table spoon with whipped cream.
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