Passionfruit Mousse Dessert is a simple, fruit-based dessert that balances the tangy flavour of passion fruit with the smoothness of mousse. This recipe is suitable for anyone looking for a dessert that is not overly sweet and is relatively easy to make. Let's start making this uncomplicated yet tasty passion fruit mousse dessert.
Why You Will Like My Passionfruit Mousse
First off, you'll enjoy the refreshing taste. The passion fruit pulp brings a unique tangy flavor that's not too sweet, making this dessert a perfect palate cleanser after a meal or a delicious treat on a warm day. It's like a little tropical getaway in every bite.
Secondly, the texture combination is something you'll appreciate. The creamy mousse paired with the crumbly cookie base offers a satisfying contrast. Each spoonful combines the smoothness of the mousse with the slight crunch of the base, creating an enjoyable eating experience from start to finish.
Ingredients For Passionfruit Mousse Dessert Box
Base
Cookies: You crush these to create a firm, crumbly layer that adds textural contrast to the creamy mousse.
Butter: This binds the cookie crumbs, providing structure to the base.
Mousse Filling
Cream Cheese: The main ingredient for the mousse, giving it a smooth and creamy texture with a slight tart taste.
Powdered Sugar: Sweetens the mousse and helps in achieving a smooth consistency. Adjust the amount to your liking.
Heavy Cream: Adds lightness and volume to the passionfruit mousse.
Passionfruit Pulp: Provides a tangy, tropical flavour that balances the sweetness of the other ingredients.
Topping
Cup Heavy Cream: Whipped to create a light and airy topping.
Powdered Sugar: Sweetens the whipped cream. Adjust to your liking.
Teaspoon Vanilla: Adds flavour to the whipped cream topping.
Garnish
Passionfruit Pulp: Used for an additional layer of flavor and as a decorative element.
Cookie Crumbs: Adds a textural contrast and enhances the presentation.
How To Make Passionfruit Mousse Dessert Box
Base
Crush the cookies and mix them with melted butter, then press the mixture into a container. Chill this layer to set it while you prepare the filling.
Mousse Filling
Mix cream cheese and powdered sugar until smooth. Then add strained passion fruit pulp to remove seeds for a smoother texture. Mix in the heavy cream until the filling becomes thick and creamy.
Assembly
The mousse is layered over the base, with drizzles of passion fruit pulp in between, and chilled to set.
Topping
Whip heavy cream, powdered sugar, and vanilla to stiff peaks and then pipe or dollop them onto the set mousse. Use extra passion fruit pulp and cookie crumbs for garnish.
The dessert is then refrigerated until ready to serve. This recipe creatively combines the rich, creamy texture of the mousse with the crispiness of the cookie base and the fresh, tangy flavor of passion fruit.
My Top Tip
The most important tip for making this Passion Fruit Mousse Dessert is to make sure that the heavy cream is well chilled before you whip it. Starting with cold cream helps it whip up faster and increases the volume, resulting in a lighter, fluffier mousse. This step is crucial for achieving the perfect texture that makes this dessert so delightful.
Alternate Presentation Suggestions
Individual Serving Glasses: Layer the passionfruit mousse, cookie base, and toppings in clear glasses, such as wine glasses or small mason jars. This allows the layers to be visibly distinct, making an attractive presentation for individual servings.
Mini Trifle Bowls: Use mini trifle bowls to create small, layered desserts. This approach particularly appeals to sit-down dinners, where each guest can enjoy their own beautifully layered trifle.
Shot Glasses for Mini Portions: For a large gathering or as part of a dessert buffet, consider serving the mousse in shot glasses. These mini portions are perfect for guests to enjoy a small taste of the dessert.
Deconstructed Style: Serve the components of the dessert separately on a plate. Place a scoop of the passionfruit mousse, a sprinkle of cookie crumbs, and a drizzle of passion fruit pulp artistically on a dessert plate. This modern presentation allows guests to experience the flavors individually or mixed together.
Parfait Presentation: Layer the ingredients in a tall parfait glass. Start with the cookie base, add a layer of passionfruit mousse, some passion fruit pulp, and repeat. Finish with whipped cream and a garnish of cookie crumbs on top.
Edible Containers: If you're feeling adventurous, serve the passionfruit mousse in edible containers like chocolate bowls. You can make these by coating the insides of small balloons with melted chocolate and then popping the balloons once the chocolate sets.
Serving Platter with Piping Art: Pipe the passionfruit mousse onto a platter in artistic swirls or shapes using a piping bag with a star nozzle. Garnish with lines of passion fruit pulp and sprinkled cookie crumbs for a visually stunning display.
Layered in a Large Glass Bowl: For a family-style serving, layer the dessert in a large, clear glass bowl. This shows off the layers and makes it easy for guests to serve themselves.
Each of these presentation methods offers a unique way to enjoy the dessert, whether you're aiming for elegance, convenience, or simplicity.
More Dessert To Try
Common Questions
Yes, you can use frozen passion fruit pulp as a substitute for fresh. Just thaw it completely before use to ensure the flavor and consistency are optimal for your mousse.
The mousse should chill for at least 2 hours to set properly. However, chilling it overnight is even better as it allows the flavors to meld together more fully and the mousse to firm up.
Yes, this dessert is perfect for making ahead of time. Prepare it a day in advance and keep it refrigerated until you're ready to serve. Just add the garnishes right before serving to maintain their texture and appearance.
Yes, you can use dairy-free alternatives like coconut cream instead of heavy cream and a plant-based cream cheese substitute. Keep in mind the taste and texture may vary from the original recipe.
Passionfruit Mousse Dessert Box
INGREDIENTS
Base
- 100 g (3 ½ oz) cookies
- 30 g (⅛ cups) butter
Mousse Filling
- 250 g (8 ⅚ oz) cream cheese
- ½ cup (½ cup) powdered sugar
- 300 ml (1 ¼ cups) heavy cream
- 170 g (5/7 cups) passionfruit pulp
Topping
- ⅓ cup (⅓ cup) heavy cream
- ½ tablespoon (½ tablespoon) powdered sugar
- ½ teaspoon (½ teaspoon) vanilla
Garnish
- ¼ cup (¼ cup) passionfruit pulp
- 1 tablespoon (1 tablespoon) cookie crumbs
INSTRUCTIONS
Base
- Crush the plain cookies/biscuits into a fine texture using a stick blender or wooden rolling pin.
- Add melted butter and mix it with the crushed cookies until well combined.
- Press this mixture into the bottom of a disposable dessert box or a glass container, forming a firm and even layer. Chill in the refrigerator while preparing the filling. I like to re-purpose Ferrero Rocher containers.
Mousse Filling
- In a large bowl, mix the cream cheese and powdered sugar until smooth.
- Strain the passion fruit pulp using a mesh strainer to remove seeds (optional, for a smoother texture), then add the strained pulp to the cream cheese mixture. Mix well.
- Add the heavy cream to the cream cheese and passion fruit mixture and mix until fully incorporated. The mixture should be thick and creamy.
- Pour or pipe half the mousse filling over the base, spreading it evenly.
- Drizzle with passionfruit pulp then add remaining mousse filling.
- Smooth the top of the mousse then refrigerate for 2 hours.
Topping
- In a bowl or tall container, place heavy whipping cream, powdered sugar, and vanilla.
- Mix with a hand mixer or stick blender until stiff peaks form.
- Once the mousse is set, pipe the whipped topping diagonally across the top using a St Honore piping tip or simply dollop the cream on top.
- Drizzle extra passion fruit pulp on top for decoration.
- Garnish with cookie crumbs.
- Refrigerate until ready to serve.
NUTRITION
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