Brazilian Passion Fruit Mousse Maracuja Recipes

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BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)

This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.

Provided by VALERIEKOOKA

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h15m

Yield 6

Number Of Ingredients 4



Brazilian Passion Fruit Mousse (Maracuja) image

Steps:

  • Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
  • In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 45.4 g, Cholesterol 130.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 21.9 g, Sodium 119.8 mg, Sugar 40.8 g

8 passion fruits
1 tablespoon white sugar
1 (14 ounce) can sweetened condensed milk
2 cups cream

MARACUYA (PASSION FRUIT) MOUSSE

Provided by Ingrid Hoffmann

Categories     dessert

Time 8h10m

Yield 8 servings

Number Of Ingredients 5



Maracuya (Passion Fruit) Mousse image

Steps:

  • Special Equipment: martini glasses
  • Place 1 tablespoon of passion fruit pulp in the bottom of 8 martini glasses or ramekins, totaling in 1/2 cup passion fruit pulp, set them aside.
  • Using an electric mixer beat the cream until it holds stiff peaks. Whisk 1 1/4 cups of passion fruit pulp with the condensed milk in a large bowl, add 1/4 of the whipped cream and whisk it in. Fold in the remaining whipped cream and fill martini glasses or ramekins with some mousse. Drizzle some of the remaining passion fruit pulp over the top. Serve immediately or cover flush with plastic wrap and refrigerate for up to 8 hours. Serve cold with a mint sprig and a biscotti.

2 cups frozen passion fruit pulp, defrosted
4 cups heavy cream
1 (14-ounce) can sweetened condensed milk
Mint sprigs, for garnish
Biscotti or other crisp cookies, for garnish

MARACUJA (PASSION FRUIT MOUSSE TRAYBAKE)

We've turned this tangy Brazilian mousse pudding into a traybake cheesecake with biscuit base and gelatine to help with slicing

Provided by Jennifer Joyce

Categories     Dessert

Time 35m

Yield Cuts into 16 squares

Number Of Ingredients 11



Maracuja (Passion fruit mousse traybake) image

Steps:

  • For the base, crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with non-stick baking parchment. Tip the biscuit mixture in and firmly press down. Chill.
  • Mix the passion fruit flesh with the juice. Place the gelatine in a small bowl of cold water to soak. Pour the flesh and juice into a saucepan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl.
  • Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.
  • For the coulis, purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar. Chop up the other mango.
  • To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.

Nutrition Facts : Calories 486 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

2 passion fruits , flesh scooped out
250ml passion fruit juice from a carton
4 sheets gelatine
2 x 400g cans sweetened condensed milk
500ml double cream , loosely whipped
250g digestive biscuit
100g butter , melted
2 mangoes
juice 1 lime
2 tbsp golden caster sugar
2 passion fruits , flesh scooped out and chopped

BRAZILIAN PASSION FRUIT MOUSSE

A really quick and easy dessert to prepare and delicious too. Preparation/Cooking time does not reflect refrigeration time. Even tho the recipe says refrigerate for one hour, I actually found either preparing it first thing in the morning for dinner that nite or refrigerating overnight allowed it to fully reach the mousse consistency.

Provided by Sassy in da South

Categories     Brazilian

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4



Brazilian Passion Fruit Mousse image

Steps:

  • Break passion fruits in half, and empty contents into a bowl.
  • Use a little water to help rinse the juice out of the skins.
  • Mix with hands to soften pulp.
  • Strain through a sieve or cheesecloth.
  • Stir in sugar and sweetened condensed milk.
  • In a chilled bowl, beat cream until stiff peaks form.
  • Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.
  • Refrigerate for 1 hour. (I personally think it is better if you prepare this the nite before and let it set up overnight in the fridge.).

Nutrition Facts : Calories 476.4, Fat 30.6, SaturatedFat 19.1, Cholesterol 110.9, Sodium 117.8, Carbohydrate 46.1, Fiber 2.5, Sugar 40.9, Protein 7.5

8 passion fruit
1 tablespoon white sugar
1 (14 ounce) can sweetened condensed milk
2 cups cream

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