Indulge in Tropical Bliss: Easy Passion Fruit Mousse with Homemade Curd

Experience the vibrant taste of the tropics with this remarkably easy Passion Fruit Mousse recipe, beautifully crowned with a luscious homemade Passion Fruit Curd. This dessert is not just incredibly light and exquisitely fresh, but also boasts a delightful textural contrast thanks to the natural crunch of passion fruit seeds. Crafted with just five primary ingredients, it’s a simple yet sophisticated treat that promises to whisk your taste buds away to an exotic paradise. Whether you’re a seasoned baker or a beginner, this recipe offers a straightforward path to a truly impressive dessert.

Close up on individual mousse cups garnished with fresh passion fruit halves, showcasing the vibrant yellow and a creamy, airy texture of the easy passion fruit mousse.

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Why You’ll Adore This Easy Passion Fruit Mousse Recipe

If your vine is bursting with ripe passion fruits, or you simply love their exotic flavour, this mousse is an absolute must-try. It provides a truly delightful way to use up a generous harvest, transforming simple ingredients into a stunning dessert. This light and creamy treat is unequivocally bursting with fresh, tangy flavours, making it an ideal choice for a refreshing summer dessert or a vibrant finish to any meal. Its tropical essence instantly brightens any occasion.

Beyond its incredible taste, this passion fruit mousse recipe offers remarkable ease and convenience. The mousse itself is entirely egg-free, simplifying the preparation process and making it accessible even for those with dietary considerations or who shy away from raw eggs in desserts. Furthermore, it’s a fantastic make-ahead dessert; you can prepare it well in advance, allowing the flavours to deepen and the mousse to set perfectly in the refrigerator. This frees up your time, making it perfect for entertaining guests without last-minute fuss. The optional homemade Passion Fruit Curd topping is a game-changer, bringing an incredible depth of tropical flavour and an additional, welcome crunch from the passion fruit seeds. This recipe prides itself on its simplicity, crafted from just a few core ingredients: fresh passion fruit pulp, perfectly whipped cream, and a touch of gelatine to ensure that signature stable, yet airy consistency. There’s absolutely no need for complex techniques involving egg whites or the heavy richness of sweetened condensed milk here, highlighting its clean, fresh profile.

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Essential Ingredients for Your Tropical Passion Fruit Mousse

A flat lay photograph showcasing the simple, vibrant ingredients required for an easy passion fruit mousse: fresh passion fruits, heavy cream, caster sugar, and gelatin powder on a white surface.

Crafting this delightful passion fruit mousse requires just a handful of quality ingredients. Below, we delve into each component, offering insights and tips to ensure your dessert turns out perfectly. (For precise quantities and measurements, please refer to the detailed recipe card at the bottom of this article.)

Passion Fruit Pulp: This is the star of our show, encompassing both the intensely flavourful juice and the characteristic crunchy seeds found within fresh passion fruits. You have the flexibility to use either fresh fruit, which offers the most vibrant and authentic flavour, or high-quality frozen passion fruit pulp. When opting for frozen, it’s crucial to ensure it is 100% pure fruit with no added sugars, syrups, or preservatives, as these can significantly impact the sweetness and consistency of your mousse. The tiny, edible seeds are integral to the signature texture of this mousse, providing a pleasant crunch that beautifully contrasts the smooth, creamy base.
Sugar: We recommend using Caster Sugar (also known as superfine or fine white granulated sugar) due to its finely milled texture, which allows it to dissolve quickly and seamlessly into the passion fruit mixture. This ensures a perfectly smooth texture without any graininess. The amount of sugar can be adjusted to your personal preference for sweetness, allowing you to control the tanginess of the final dessert. While this recipe hasn’t been specifically tested with natural sweeteners like maple syrup or honey, their use might alter the final texture and taste of the mousse significantly, so proceed with caution.
Cream: To achieve that wonderfully light, airy, and stable mousse texture, Thickened Cream or Heavy Whipping Cream is absolutely essential. Look for a cream that clearly states it has a fat content of at least 30%. Creams with a lower fat percentage simply won’t whip up to the desired stiff peaks, which are crucial for giving the mousse its structure and preventing it from collapsing. For optimal results, ensure your cream is thoroughly chilled before you begin whipping.
Gelatine: This ingredient is key for stabilizing the mousse, giving it its characteristic set and preventing it from becoming a liquid mess. We’ve used unflavored gelatin powder for this recipe. If you prefer to use gelatin sheets, typically 1 to 2 sheets will suffice, but always consult the manufacturer’s instructions as the strength (bloom) of gelatin sheets can vary between brands. Proper blooming (hydrating) of the gelatin is vital for a smooth, lump-free mousse; it ensures the gelatin dissolves evenly.
Vanilla (optional): A touch of pure Vanilla Extract or Vanilla Essence can wonderfully complement and boost the natural tropical flavours of the passion fruit. It adds an extra layer of aromatic complexity and a subtle hint of sweetness to the mousse. While optional, it’s a lovely addition for those seeking a more well-rounded flavour profile.

To truly elevate this dessert, the mousse is designed to be topped with an optional, yet highly recommended, homemade Passion Fruit Curd. This tangy and rich topping is meticulously crafted from additional Passion Fruit Pulp, fresh Lemon Juice, Caster Sugar, luscious Egg Yolks, and creamy Unsalted Butter. The curd provides a fantastic counterpoint to the lightness of the mousse. For those seeking an entirely eggless alternative for the topping, our equally delicious and vibrant passion fruit coulis provides a fantastic substitute, offering a similar burst of tropical flavor in a lighter, pourable sauce consistency.

Crafting Your Own Passion Fruit Mousse: A Detailed Step-by-Step Guide

Creating this tropical delight is simpler than you might imagine, making it an achievable goal for any home baker. Follow these detailed steps to achieve a perfectly light, airy, and flavourful Easy Passion Fruit Mousse that will impress everyone.

Process Shot Collage: Step-by-step images showing the initial stages of making passion fruit mousse, including heating passion fruit pulp with sugar and vanilla, then mixing in bloomed gelatin until dissolved.

Step 1: Prepare the Passion Fruit Base: Begin by meticulously scooping out the luscious Passion Fruit Pulp directly from your fresh fruits. If you’re utilizing frozen pulp, ensure it’s completely thawed before you start this step to ensure even heating. Carefully place the pulp into a small saucepan, then add the Caster Sugar and the optional Vanilla extract. Stir gently but thoroughly to ensure all ingredients are well blended and the sugar begins to dissolve. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, just until the sugar has fully dissolved and the mixture is slightly warmed through. Immediately remove it from the heat once this stage is reached.

Pro Tip for Seedless Mousse: For those who prefer a completely smooth mousse without the delightful crunch of passion fruit seeds, simply pour the pulp through a fine-mesh sieve at this initial stage. It’s important to remember that removing the seeds will reduce the overall volume, so you might need to account for a few extra passion fruits to achieve the required amount of seedless juice for the recipe.

Step 2: Bloom the Gelatine: In a separate small, clean bowl, carefully sprinkle the gelatin powder evenly over approximately 1 tablespoon of cold water. Stir quickly and continuously until the gelatin powder is fully hydrated and forms a smooth, thick, paste-like consistency. Allow this mixture to sit undisturbed for a couple of minutes – this essential process, known as “blooming,” allows the gelatin granules to fully absorb the water and ensures they will dissolve perfectly and lump-free into your warm passion fruit mixture.
Step 3: Combine Gelatine and Passion Fruit Mixture: With the passion fruit mixture now removed from the heat, add the bloomed gelatin directly into the saucepan. Whisk vigorously and continuously until the gelatin is completely melted and thoroughly incorporated into the passion fruit base. It is absolutely crucial that there are no gelatin lumps remaining, as this will affect the final texture of your mousse.
Step 4: Chill the Passion Fruit Mixture: Transfer the combined passion fruit and gelatin mixture into a clean bowl. To effectively prevent a skin from forming on the surface, gently press plastic wrap directly onto the surface of the mixture, ensuring there are no air bubbles trapped. Place the bowl in the fridge to cool for approximately 30 minutes to 1 hour. It is vitally important that the mixture is no longer warm to the touch (it should be cool or at room temperature) when you proceed to the next step, as any residual warmth can quickly deflate your beautifully whipped cream.

Process Shot Collage: Images showing whipping heavy cream to medium peaks and then gently folding in the cooled passion fruit gelatin mixture to create the mousse.

Once your passion fruit mixture has sufficiently cooled to the correct temperature, you’re ready to create the airy, cloud-like texture of the mousse. If you’ve inadvertently left the passion fruit mixture in the fridge for too long and it has started to set slightly, don’t worry! Simply give it a vigorous whisk to loosen it up again before attempting to combine it with the cream.

Step 5: Whip the Cream to Perfection: Pour the very cold Heavy / Thickened Cream into a large mixing bowl or the bowl of your stand mixer. For best results, consider chilling your bowl and whisk attachments in the freezer for 10-15 minutes beforehand. Begin whipping the cream on a medium to high speed until it forms medium peaks. This stage is characterized by the cream holding its shape, but the tip will still gently flop over when you lift the whisk from the bowl.
Step 6: Gently Incorporate Passion Fruit into Cream: With the whipped cream ready, gently pour the thoroughly cooled passion fruit mixture into the bowl with the whipped cream. It’s important to do this slowly to avoid deflating the cream.
Step 7: Final Whip for Ideal Mousse Consistency: Continue to whip the combined mixture on a medium-low speed. Watch the mixture closely and stop just as the mousse reaches stiff peaks, but crucially, before it becomes over-whipped or too firm. The ideal mousse should still feel slightly loose, wonderfully fluid, and incredibly airy – a truly ethereal texture that melts in your mouth.

Alternative Folding Technique: For a more delicate approach that ensures maximum airiness, you can whip the cream to stiff peaks first. Then, gently fold in the cooled passion fruit mixture by hand using a flexible spatula until both components are just fully incorporated. This method helps maintain the volume of the whipped cream.

Step 8: Chill and Set Your Mousse: Carefully spoon or, for a more elegant presentation, pipe the prepared passion fruit mousse into individual serving cups or ramekins. Once filled, place these delightful desserts in the fridge to set for a minimum of 3 hours. For the absolute best possible texture, stability, and flavour development, chilling them overnight is highly recommended. This allows the gelatine to fully activate and the vibrant tropical flavours to meld beautifully.

Optional: Prepare the Homemade Passion Fruit Curd Topping

While your luxurious passion fruit mousse is chilling and setting, you have the perfect window to prepare the optional, but highly recommended, homemade Passion Fruit Curd. This tangy, sweet, and vibrant topping adds a layer of sophisticated flavour and a beautiful sheen that truly elevates the entire dessert experience.

Process Shot Collage: Images showing how to make homemade passion fruit curd, from whisking egg yolks and sugar, tempering them with passion fruit juice, to slowly incorporating butter and thickening the curd on low heat.

Step 9: Start the Curd Base: In a small saucepan, combine the required quantity of Passion Fruit Pulp and fresh Lemon Juice. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. This initial warming helps to release the vibrant aromatic compounds of the passion fruit.
Step 10: Temper the Eggs and Combine: In the meantime, while the passion fruit mixture heats, whisk together the room temperature egg yolks and Caster Sugar in a separate heat-proof bowl until the mixture becomes light, pale, and creamy. Once the passion fruit mixture simmers, slowly pour a thin, steady stream of the hot liquid over the egg yolks while continuously whisking. This critical “tempering” step gently raises the temperature of the egg yolks, preventing them from scrambling. After incorporating about half of the hot liquid, pour the entire mixture back into the saucepan. Return the saucepan to low heat and cook for approximately 2 to 3 minutes, stirring constantly with a whisk or rubber spatula, until the sugar has fully melted and the mixture has very slightly thickened.
Step 11: Enrich with Butter: Remove the saucepan from the heat. Begin adding the unsalted butter, a small piece at a time (about 1 tablespoon at a time). Stir vigorously after each addition until the butter is completely melted and fully incorporated into the mixture before adding the next piece. This emulsification process contributes to the curd’s smooth, luscious texture and rich flavour.
Step 12: Thicken the Curd to Perfection: Place the saucepan back over low heat and continue to cook, stirring frequently and consistently, for approximately 10 minutes. During this time, the curd will gradually thicken to the desired consistency. You’ll know it’s ready when it coats the back of a spoon or rubber spatula without dripping off, and when you run your finger across the coated spoon, it leaves a clear trail. The ideal temperature for fully cooked curd is typically around 82°C (180°F).
Step 13: Cool and Store the Curd: Remove the cooked curd from the heat and allow it to cool at room temperature for about 30 minutes. Once slightly cooled, transfer it to a clean, sterilized jar or an airtight container. Cover tightly and place it in the fridge to chill completely until it feels thoroughly cool to the touch and has fully set into a thick, spreadable consistency. The passion fruit curd is incredibly versatile and can be made up to 3 days in advance, stored properly in the refrigerator.
Step 14: Assemble and Serve Your Masterpiece: Once both the passion fruit mousse and the homemade curd are thoroughly chilled and perfectly set, it’s time for assembly. Spoon a generous dollop of the prepared passion fruit curd over each individual mousse cup. Gently spread it around to create an even, vibrant layer on top. Your exquisite Passion Fruit Mousse with homemade curd is now ready to be served immediately, or you can keep it refrigerated until you’re ready to impress your family and guests.

Close-up shot of a spoon pouring homemade passion fruit curd over a set passion fruit mousse, highlighting the smooth texture of the curd and creamy, airy mousse with its characteristic seeds.

Frequently Asked Questions about Your Passion Fruit Mousse

Can I make this passion fruit mousse without gelatine?

While it is technically possible to prepare a passion fruit dessert without gelatine, omitting this key ingredient will significantly alter the final texture of your passion fruit mousse. Without gelatine, the dessert will become much softer, resembling a rich, creamy pudding or a very light, flavoured cream, rather than the characteristic airy, stable, and gravity-defying mousse texture. The vibrant tropical taste will undoubtedly remain, but it will lack the structural integrity and ethereal lightness that gelatine provides. For an authentic and stable mousse experience, gelatine is highly recommended as it plays a crucial role in setting the dessert beautifully.

Can this tropical dessert be made dairy-free?

Absolutely! Transforming this into a delicious dairy-free passion fruit mousse is quite straightforward. Simply substitute the heavy/thickened cream with a high-fat plant-based alternative. Excellent options for whipping include full-fat coconut cream (ensure you chill a can overnight and scoop out only the thick cream layer from the top, discarding the liquid) or specific plant-based whipping creams that are designed to hold their shape, often found in specialty grocery stores. It is crucial to select a plant-based cream that explicitly states it has at least 30% fat content, as anything less will not whip properly and will prevent the mousse from achieving its desired airy and stable consistency. Always ensure your chosen cream is thoroughly chilled before you begin the whipping process for optimal results.

How can I best finish and garnish my passion fruit mousse?

The possibilities for finishing your passion fruit mousse are wonderfully endless and allow for creative expression! We highly recommend topping it with our homemade Passion Fruit Curd for an extra layer of tangy richness and a beautiful glossy finish. For an entirely egg-free dessert, a vibrant and pourable Passion Fruit Coulis sauce makes a fantastic alternative, offering a similar burst of tropical flavour. To introduce different tropical notes, consider a sweet and creamy Mango Coulis. Beyond sauces, fresh garnishes significantly elevate both the presentation and the overall flavour profile: try a delicate sprig of fresh mint for a pop of colour and aroma, a generous sprinkle of toasted coconut flakes for added texture, finely chopped fresh tropical fruits like mango or pineapple, a few bright, jewel-toned raspberries or blueberries, or even a light dusting of powdered sugar. A small, artfully placed slice of fresh passion fruit on top always makes a stunning visual impact.

Can this passion fruit mousse be used as a cake filling?

Yes, this delightful passion fruit mousse can certainly be used as a cake filling, adding a wonderfully light, airy, and intensely tropical dimension to your baked creations. Its vibrant flavour pairs beautifully with many cake bases. However, it’s incredibly important to note that because the mousse is quite delicate and airy by its very nature, it won’t be able to support a significant amount of weight on top. It works best as a filling for lighter sponge cakes, genoise, or between layers of a gently stacked cake rather than a multi-tiered, heavy structure. To ensure maximum stability when using it as a filling, always make sure the mousse is thoroughly chilled and completely set before layering it into your cake. You might also want to pipe a dam of buttercream around the edge of each cake layer to contain the mousse.

A perfectly set individual passion fruit mousse cup, topped with glossy passion fruit curd and a slice of fresh passion fruit, ready to be served as a delightful tropical dessert.

Expert Tips for a Flawless Passion Fruit Mousse

Achieving a perfectly light, airy, and stable passion fruit mousse is all about attention to a few key details and understanding the science behind the ingredients. Follow these expert tips to ensure your homemade tropical dessert is nothing short of spectacular and consistently delicious:

Adjust Sweetness to Your Taste: Both the passion fruit mousse base and the optional curd are intentionally designed to be beautifully tangy, allowing the natural brightness and exotic flavour of the passion fruit to truly shine through. However, if you and your guests prefer a sweeter dessert, you have full control! Feel free to incrementally increase the quantity of caster sugar in both the mousse base and the curd topping. It’s always best to taste as you go, especially with the curd, to find your ideal balance of sweet and tart.
Expedited Cooling for the Passion Fruit Base is Key: The temperature of your passion fruit and gelatin mixture before it’s combined with the whipped cream is absolutely critical for the success of your mousse. To significantly speed up the cooling process and ensure even cooling, instead of using a deep, narrow bowl, transfer the warm mixture into a large, shallow pan (such as a brownie pan, a baking sheet with a lip, or even a wide casserole dish). This increases the surface area exposed to the cool air in the refrigerator, allowing it to cool down much more quickly and uniformly. Stirring the mixture occasionally while it cools can also help to dissipate heat faster.
Prioritize Chilling Times – Don’t Rush Perfection: Do not be tempted to skip or shorten the chilling stages! The precise temperature of your different preparations is paramount for achieving the perfect, stable, and airy mousse texture. This is especially true when it comes to folding the cooled passion fruit mixture into the whipped cream. If the passion fruit base is even slightly warm to the touch, it will quickly melt and deflate the delicate whipped cream, inevitably resulting in a runny rather than beautifully airy mousse. Always ensure both components are thoroughly chilled and at the correct temperature before combining.
Prepare the Curd in Advance for Ease: The passion fruit curd is an excellent component to prepare ahead of time, significantly streamlining your dessert assembly. It can be made while your individual passion fruit mousses are chilling, or even a few days in advance. Once the curd has cooled completely, transfer it to a clean, airtight jar or container and store it in the fridge for up to 3 days. This foresight allows for easier and quicker assembly just before serving, reducing last-minute stress.
Utilize Cold Equipment for Whipping Cream: For the most successful and stable whipped cream, it’s highly beneficial to ensure all your equipment is as cold as possible. Place your heavy cream, the large mixing bowl you’ll be using, and your whisk attachments (from either a hand mixer or stand mixer) in the freezer for about 10-15 minutes before you begin whipping. This cold environment makes a noticeable difference in how quickly and effectively your cream whips up, yielding a more voluminous and stable result that will hold its airy peaks beautifully.

Storing Your Passion Fruit Mousse & Curd for Maximum Freshness

Proper storage is essential to ensure your delightful passion fruit mousse remains fresh, maintains its delicate texture, and delivers its vibrant flavour for as long as possible.

These individual passion fruit mousse cups should always be kept in the refrigerator, ideally covered loosely with plastic wrap, until you are ready to serve them. They are truly at their absolute best when enjoyed within 24 hours of preparation. During this time, the texture is optimal, and the vibrant freshness of the passion fruit is at its peak. In fact, preparing them in advance is highly recommended due to the necessary chilling time required for the mousse to fully set and for the tropical flavours to beautifully meld and develop. While they offer peak enjoyment within a day, they will generally maintain their quality and stay fresh for up to 3 days when stored properly in the fridge. The passion fruit curd, if prepared separately, should also be kept chilled and can be added just before serving, provided it has been thoroughly cooled itself to maintain the mousse’s temperature and integrity.

It is critically important to note that this specific passion fruit mousse recipe is **not suitable for freezing**. Attempting to freeze and then thaw this mousse will unfortunately compromise its delicate, airy texture significantly. The formation and expansion of ice crystals will disrupt the carefully structured whipped cream and gelatin network, often resulting in a watery, grainy, or separated consistency upon thawing. For the best culinary experience, always enjoy this mousse fresh from the refrigerator, where its light and creamy attributes are perfectly preserved.

A spoonful of creamy passion fruit mousse being lifted from a serving cup, showcasing its light, airy texture and the tiny, crunchy passion fruit seeds embedded within the tropical dessert.

Explore More Delightful Mousse Recipes

If you’ve fallen in love with the light, airy, and creamy texture of this passion fruit mousse, you’ll be thrilled to discover more creamy, dreamy creations from our collection. Mousse is a versatile dessert that can be adapted to countless flavors. Here are some other fantastic mousse recipes to inspire your next baking adventure and broaden your dessert repertoire:

Easy Strawberry Mousse: A classic, fruity, and refreshing choice perfect for berry lovers.
Rich Dark Chocolate Mousse: Indulge in a decadent, intense chocolate experience.
Tangy Lemon Mousse with Homemade Lemon Curd: A zesty and bright dessert that’s incredibly uplifting.
Creamy Eggless Mango Mousse: Another fantastic tropical, egg-free option that’s smooth and sweet.
Invigorating Coffee Mousse Cups: For coffee enthusiasts, a rich and aromatic dessert.
Double Raspberry Mousse Perfection: A vibrant, berry-packed mousse with layers of raspberry goodness.
Classic Vanilla Mousse Cups: Simple, elegant, and a crowd-pleaser that pairs well with anything.
Decadent Chocolate Orange Mousse: A sophisticated combination of rich chocolate and bright citrus.
Zesty Orange Mousse Cups: A refreshing and light citrus mousse perfect for a sweet ending.

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Recipe Card: Easy Passion Fruit Mousse with Homemade Curd

Close up on individual mousse cups with fresh passion fruit sliced in half and creamy passion fruit dessert. This image represents the final Easy Passion Fruit Mousse with Curd.

Easy Passion Fruit Mousse

5 from 1 vote

These easy Passion Fruit Mousse Cups topped with homemade Passion Fruit Curd are an incredibly light and fresh tropical dessert, perfect for summer entertaining or a vibrant personal treat.

Servings:
6

Author:

Sylvie

Prep Time

20 minutes

Cook Time

15 minutes

Chilling Time

6 hours

Total Time

6 hours

35 minutes

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Ingredients

Passion Fruit Mousse

225 gr (8 oz) Passion Fruit Pulp, about 10 small passion fruits – see note 1 below
60 gr (1/4 cup) Caster Sugar
1 teaspoon Vanilla Extract, optional
1 teaspoon Gelatin Powder, plus 1 tablespoon of cold water
375 ml (1 1/2 cup) Heavy / Thickened Cream, at least 30% fat content

Passion Fruit Curd Topping (Optional)

75 gr (2.5 oz) Passion Fruit Pulp
15 ml (1 tablespoon) Lemon Juice
25 gr (2 tablespoons) Caster Sugar
2 Egg Yolks, at room temperature
30 gr (2 tablespoons) Unsalted Butter

Instructions

Passion Fruit Mousse Preparation

Scoop out the Passion Fruit Pulp from the fruits (see note 2). Place it in a small saucepan with the Caster Sugar and Vanilla Extract. Stir to combine, then heat over medium-low heat until it reaches a gentle simmer and the sugar dissolves. Remove from heat.
In a small bowl, mix the Gelatin Powder with 1 tablespoon of cold water. Stir until it forms a thick, smooth paste, then let it bloom for a couple of minutes.
Add the bloomed gelatin to the warm passion fruit mixture in the saucepan. Whisk thoroughly until the gelatin is completely dissolved and no lumps remain.
Transfer the mixture to a clean bowl, cover directly with plastic wrap to prevent a skin from forming, and refrigerate for 30 minutes to 1 hour, or until it is no longer warm to the touch (see note 3).
In a large mixing bowl (preferably chilled) or a stand mixer, whip the cold Heavy / Thickened Cream on medium speed until it forms medium peaks. Gently pour in the cooled passion fruit mixture. Continue whipping on medium-low speed until the mousse forms stiff peaks, but still retains a slightly loose and airy consistency (see note 4).
Spoon or pipe the mousse into individual serving cups. Refrigerate for at least 3 hours, or ideally overnight, to allow the mousse to set completely.

Passion Fruit Curd Topping (Optional)

In a small saucepan, combine the Passion Fruit Pulp and Lemon Juice. Heat over medium-low heat until it just begins to simmer.
In a separate heat-proof bowl, whisk together the Egg Yolks and Caster Sugar until creamy. Slowly pour the hot passion fruit mixture over the egg mixture while whisking constantly to temper the eggs. Pour the combined mixture back into the saucepan. Cook over low heat for 2-3 minutes, stirring, until the sugar has melted and it has slightly thickened.
Remove from heat and add the Unsalted Butter, a small piece at a time, stirring continuously until each piece is fully incorporated and melted before adding the next.
Return the saucepan to low heat and continue to cook, stirring constantly, for about 10 minutes, or until the curd has thickened enough to coat the back of a spoon without dripping (see note 5).
Let the curd cool at room temperature for about 30 minutes, then transfer it to a clean jar. Chill in the fridge until thoroughly cold and set.
Once both the mousse and curd are chilled, spoon a small amount of the prepared curd over each set mousse cup. Gently spread it out. Serve immediately or store in the fridge until ready.

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Notes

This recipe will yield 4 generous large cups or 6 smaller individual serving cups, depending on your preferred portion size.

Passion Fruit Pulp Selection: For optimal flavour and texture in your easy passion fruit mousse, you can successfully use both fresh passion fruit pulp (scooped directly from ripe fruits) and high-quality frozen passion fruit pulp. If using frozen, ensure it is completely thawed before incorporating it into the recipe. We strongly recommend using pure fruit pulp, which includes the natural seeds, juice, and flesh of the passion fruit. Avoid canned passion fruit products that are typically preserved in syrup, as these will drastically alter the sweetness balance and artificial ingredients can detract from the fresh taste.
Seedless Mousse Option: If you prefer a mousse with an ultra-smooth consistency and wish to omit the characteristic crunch of passion fruit seeds, simply pour the fresh or thawed passion fruit pulp through a fine-mesh sieve before you begin preparing the base. It’s important to bear in mind that removing the seeds will reduce the overall volume of the pulp. Therefore, you may need to use a few extra passion fruits to achieve the required quantity of seedless juice for the recipe to maintain the correct flavour intensity.
Critical Cooling for the Passion Fruit Mixture: The cooling time for the passion fruit mixture after adding gelatin can vary, largely depending on the container it’s stored in and your refrigerator’s efficiency. It is absolutely crucial that the mixture is entirely cool to the touch – not just slightly warm – before you proceed to combine it with the delicate whipped cream. For significantly faster cooling, consider spreading the mixture into a large, shallow pan (such as a metal baking sheet with a lip or a brownie pan) rather than a deep bowl. This method maximizes the surface area exposed to the cold air, dramatically speeding up the cooling process and ensuring even temperature reduction.
Alternative Whipping Cream Technique: As an alternative to incorporating the passion fruit mixture while the cream is whipping, you can opt to whip the heavy cream to stiff peaks first. Once your cream holds firm peaks, gently fold in the thoroughly cooled passion fruit mixture by hand using a flexible spatula. This technique can sometimes help to maintain a maximum amount of air in the mousse, resulting in an even lighter, more ethereal texture. Be mindful to fold gently to avoid deflating the carefully whipped cream.
Checking Curd Thickness for Perfection: To ensure your homemade passion fruit curd is perfectly cooked and has reached the ideal thickened consistency, perform a simple test: dip a clean spoon or spatula into the curd, then run your finger across the back of the coated utensil. If the line remains clear and the curd coats the spoon without dripping back into the pan, it’s ready. For those who prefer precision, the ideal temperature for fully cooked curd, at which the eggs are tempered and the mixture is safely thickened, is typically around 82°C (180°F).

Nutrition (per serving)