Recipe byThe ZestyPlate Kitchen
A light Venezuelan mousse of tangy passion fruit folded with whipped egg whites and sweet condensed milk, then chilled until just set.
Tart, fragrant and barely set, this Venezuelan mousse leans on the sharpness of passion fruit to cut through sweet condensed milk. Whipped egg whites do the lifting, giving it a soft, almost cloud-like texture. Spoon it into glasses, chill, and you have a tropical pudding ready well before guests arrive.
Jump to recipe
Prep 25 min
Cook 5 min
Total 30 min
Easy
Scale:
- 1 ½ tbsp Unflavoured Gelatin
- 1 Passion Fruit Pulp
- 1 cup Sugar
- 1 Can Condensed Milk
- 6 Egg White
- 1 Sprig Mint
Preparation
- Tip the gelatin and ¼ cup room-temperature water into a small bowl and leave it to soften, around 5 minutes. Set a medium saucepan over medium-high heat and stir together the passion fruit pulp, sugar and softened gelatin. Keep stirring now and then until smooth and well combined, but stop short of a boil. Take it off the heat, let it cool fully, then stir through the condensed milk.
- While that cools, beat the egg whites in a clean bowl with an electric mixer until stiff. The peaks should stand firm and the whites shouldn't slide when you tilt the bowl.
- Stir a third of the whites into the cooled passion fruit base to loosen it, then fold in the rest gently with a spatula. Spoon evenly into clear glasses and cover. Chill thoroughly, at least 2 hours.
- Serve cold, with a sprig of mint if you like.
Tips from the ZestyPlate Kitchen
- Let the gelatin bloom fully in cold water before it goes near heat, or you will get stringy lumps.
- Keep the passion fruit mixture below a boil once the gelatin is added; too much heat weakens its set.
- When you fold in the egg whites, work slowly and keep the air in. That trapped air is what makes it light.
- Give it two hours minimum in the fridge, and overnight is better still.
Frequently Asked Questions
It will. Frozen or bottled pulp is fine out of season; just pick one that isn't loaded with added sugar so you stay in charge of the sweetness.
The whites aren't cooked, so reach for the freshest pasteurised eggs you can find, or use pasteurised egg whites. Pregnant women and anyone vulnerable may want to skip raw egg altogether.
Gelatin is what gives the soft wobble. For a vegetarian version swap in the same amount of agar, though expect a firmer, less yielding texture.
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