We have a HUGE passionfruit vine in our backyard and it goes crazy throughout the year. I actually feel bad when I end up throwing some of them away because I know they're so expensive at the market. So I found this recipe for passion fruit mousse and I try to make it as often as I can. It needs a ton of passion fruit (like 20-25 of them, though you can use store-bought unsweetened passionfruit juice concentrate as well).
If you're using fresh passion fruit, prepare your 1 cup for the mousse by blitzing the pulp for a few seconds in a blender or Nutribullet. This loosens the membranes, which cling all the seeds together. Once blitzed, you can pass it through a sieve to get the juice. Use the back of a spoon to rub the seeds and push out as much juice as you can through the sieve. You should be left with a scoop-able spoonful of almost-dry black seeds once you're done. I did this in a few batches with the sieve directly on top of the measuring cup.
You'll have some bits of broken up seeds (which is totally OK by me) but if you're totally not into that, you can skip the blending and just push as much juice through the sieve as you can.
Passion Fruit Mousse
Adapted from Olivia's Cuisine
1 1/3 cups (290g) heavy cream, cold
1 can (397g) sweetened condensed milk
1 cup (265g) passion fruit pulp or unsweetened juice concentrate
1/3 cup fresh passion fruit pulp (with seeds)
3 Tbsp granulated sugar
Blend together the cream, condensed milk and passion fruit pulp in a blender for 3 minutes. Pour into dessert cups or ramekins (or small deli containers, as shown above). Refrigerate for at least 3 hours. Garnish with passion fruit topping; directions below).
In a small pan over medium-low hear, cook together the fresh passion fruit pulp and sugar together until the sugar dissolves. Continue to cook until topping thickens, about 2-3 minutes. Spoon evenly over the top of the passion fruit mousse. Cool to room temperature before topping mousse.
Topping can be made ahead of time and then refrigerated until needed.
