Passion fruit mousse
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • Base:
  • 1 cup graham crackers
  • ¼ stick unsalted butter
  • Mousse:
  • 1½ tablespoons unflavored gelatin
  • 2 tablespoons water
  • 4oz cream cheese, at room temperature
  • 1 can sweetened condensed milk
  • 1 cup heavy cream, cold
  • 8 oz passion fruit juice
  • Topping:
  • ½ envelope unflavored gelatine
  • 2 tablespoons water
  • 2 oz. passion fruit juice
  • 2 tablespoons sugar
  • Garnish (optional):
  • 1 cup strawberry sauce
  • 2 cups whipped cream
  • Mint leaves
  1. In a food processor or a blender, process Graham crackers with ¼ stick butter until the mixture looks like coarse sand. Place in the bottom of an 8-inch square or round mold, or in individual pastry rings, pressing to form a crust. Refrigerate.
  2. In a small saucepan, mix the unflavored gelatin with 2 tablespoons cold water and hydrate for 5 minutes. Melt over very low heat and reserve.
  3. Beat the condensed milk and cream cheese in a standing mixer –or hand held mixer- until very creamy. Add the heavy cream and continue beating for three minutes. Then add the passion fruit juice and the melted and cooled gelatin. Pour this mixture into the prepared mold. Refrigerate for at least 4 hours.
  4. In the meantime, make the topping. Mix the unflavored gelatin with 2 tablespoons water and let hydrate for 5 minutes. In a saucepan over medium heat bring the passion fruit juice with the sugar to a boil, then add the hydrated gelatin and heat until dissolved. Cool to room temperature and pour over the mousse. Refrigerate until ready to serve.
  5. Serve with strawberry sauce, whipped cream, and mint leaves. (Optional)
  6. **To make the strawberry sauce, in a blender, process 2 cups strawberries with 2 tablespoons sugar and the juice of ½ lime. Strain and refrigerate until serving time.
Recipe by PERU DELIGHTS at