Guamanian Passion Fruit Mousse

Ingredients

In this Guamanian adaptation of the Brazilian Mousse de maracujá, we incorporate elements of Guamanian cuisine to create a unique twist. While the original recipe uses condensed milk, we substitute it with coconut milk to infuse the mousse with a tropical flavor. Additionally, we enhance the tanginess of the passion fruit by adding a hint of lime juice, which complements the Guamanian palate. We alse have the original recipe for Mousse de maracujá, so you can check it out.

• 1 cup (240ml) passion fruit juice 1 cup (240ml) passion fruit juice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon gelatin powder 1 tablespoon gelatin powder
• Fresh passion fruit seeds, for garnish (optional) Fresh passion fruit seeds, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a small bowl, sprinkle gelatin powder over 1/4 cup of cold water and let it bloom for 5 minutes.
2. 2.
   In a saucepan, heat the passion fruit juice and coconut milk over medium heat until warm, but not boiling.
3. 3.
   Add the bloomed gelatin to the warm mixture and stir until completely dissolved.
4. 4.
   Remove from heat and let it cool to room temperature.
5. 5.
   In a separate bowl, whip the heavy cream and sugar until soft peaks form.
6. 6.
   Gently fold the whipped cream into the cooled passion fruit mixture.
7. 7.
   Add lime juice and mix well.
8. 8.
   Pour the mousse into individual serving glasses or a large serving dish.
9. 9.
   Refrigerate for at least 4 hours, or until set.
10. 10.
    Garnish with fresh passion fruit seeds, if desired, before serving.

Treat your ingredients with care...

• Gelatin powder — Make sure to follow the instructions on the packaging for blooming the gelatin. If using sheet gelatin, soak it in cold water until soft, then squeeze out excess water before adding it to the warm mixture.

Tips & Tricks

• For a stronger passion fruit flavor, you can add more passion fruit juice or reduce the amount of coconut milk.
• If you prefer a sweeter mousse, you can increase the amount of sugar according to your taste.
• To achieve a smoother texture, strain the passion fruit juice before using it in the recipe.
• For a decorative touch, garnish the mousse with a sprig of fresh mint or a slice of lime.

Serving advice

Serve the Guamanian Passion Fruit Mousse chilled, allowing the flavors to fully develop. It can be enjoyed on its own as a refreshing dessert or paired with a dollop of whipped cream for added indulgence.

Presentation advice

To enhance the presentation, serve the mousse in individual glass cups or bowls. You can also layer the mousse with fresh fruit or coconut flakes for an extra tropical touch.