Throughout South America, passion fruit vines are as abundant as the many ways to use them. In countries like Brazil and Venezuela, the sweet, mouth-puckering fruit pulp is stirred into juices, blended into smoothies and made into gelatin and sorbet. But for many, one dessert in particular, Passion Fruit Mousse, steals the show.
In this recipe, vibrant frozen GOYA® Passion Fruit Pulp, cuts through sweetened condensed milk, and then is lightened with whipped egg whites to create a light and airy fruit mousse. Serve chilled for a traditional South American treat.
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PASSION FRUIT MOUSSE Serves: 10 Prep Time: Less than 5 minutes Total Time: 25 minutes + chilling freezing time
Ingredients 1 tbsp., plus 1 tsp. unflavored gelatin 1 pkg. (14 oz.) frozen GOYA® Passion Fruit Pulp, thawed 1 cup sugar 1 can (14 oz.) GOYA® Sweetened Condensed Milk 6 egg whites, at room temperature Fresh mint sprigs, for garnish