Passion Fruit Gluten Free Mousse

This tropical passion fruit mousse is light, creamy, and refreshingly sweet with a touch of tartness. It’s a perfect dessert for anyone avoiding gluten, as it’s naturally gluten-free and easy to make. This recipe serves 4 to 6, depending on the portion size.

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Ingredients:

• 1 cup passion fruit pulp (about 8-10 passion fruits, or 1 cup frozen pulp)
• 1/4 cup granulated sugar (adjust to taste)
• 1 cup heavy cream or coconut cream (for a dairy-free option)
• 2 large eggs (separated)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Optional garnish: fresh passion fruit seeds, whipped cream, or mint leaves

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Instructions:

Step 1: Prepare the Passion Fruit Base

1. If using fresh passion fruits, cut them in half and scoop out the pulp into a bowl.
2. If you prefer a smoother mousse, strain the pulp to remove the seeds. Set the juice aside.

Step 2: Make the Egg Mixture

1. In a heatproof bowl, whisk together the egg yolks, granulated sugar, and passion fruit juice.
2. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
3. Whisk constantly until the mixture thickens (about 5 minutes), then remove it from heat and allow it to cool slightly.

Step 3: Whip the Cream

1. In a mixing bowl, combine heavy cream (or coconut cream) with powdered sugar and vanilla extract.
2. Beat the mixture with an electric mixer until soft peaks form. Set aside in the refrigerator.

Step 4: Whip the Egg Whites

1. In a separate, clean bowl, beat the egg whites until they form stiff peaks.

Step 5: Fold and Combine

1. Gently fold the whipped cream into the passion fruit mixture, then carefully fold in the egg whites until fully combined. Try not to deflate the mixture too much.

Step 6: Chill and Serve

1. Spoon the mousse into serving glasses or bowls.
2. Chill for at least 2 hours, or until set.

Step 7: Garnish and Enjoy

1. Just before serving, garnish with fresh passion fruit seeds, whipped cream, or a sprig of mint.

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Tips:

• Make Ahead: This mousse can be made a day in advance. Simply cover and refrigerate until ready to serve.
• Dairy-Free Option: For a vegan version, substitute heavy cream with coconut cream and replace eggs with aquafaba (the liquid from a can of chickpeas).

Enjoy this tropical treat that’s sure to impress!