Fruit Mousse Recipes

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EASY FRESH STRAWBERRY MOUSSE



Easy Fresh Strawberry Mousse image

This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake. The perfect creamy fluffy Mousse dessert. A delicious dessert to serve at any occasion.

Provided by Rosemary Molloy

Categories     Dessert

Time 10m

Number Of Ingredients 4

12 1/2 ounces strawberries (3/4 pound)
1/2 cup granulated sugar
1 cup whole or whipping cream ((cold))
extra strawberries for topping

Steps:

  • Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
  • In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
  • Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
  • ** for size purposes, the glasses I used hold 1 cup of water.

Nutrition Facts : Calories 330 kcal, Carbohydrate 33 g, Protein 1 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 23 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

EASY PASSION FRUIT MOUSSE



Easy Passion Fruit Mousse image

This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.

Provided by Rena Lynn

Categories     Desserts     Mousse Recipes

Time 40m

Yield 5

Number Of Ingredients 3

1 cup whipping cream
1 cup sweetened condensed milk
½ cup frozen passion fruit juice concentrate

Steps:

  • Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 49.5 g, Cholesterol 86 mg, Fat 22.9 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 103.5 mg, Sugar 47.7 g

PASSION FRUIT MOUSSE



Passion Fruit Mousse image

Passion fruit mousse is one of the most popular Brazilian desserts! Creamy, sweet and slightly tangy, it is easy to make and can be made with fresh or frozen passion fruit pulp.

Provided by Olivia Mesquita

Categories     Dessert

Time 3h10m

Number Of Ingredients 7

2 teaspoons (8g) unflavored gelatin
3 tablespoons water
1 ⅓ cups (290g) heavy cream (cold)
1 can (397g) sweetened condensed milk
1 cup (265g) passion fruit pulp or unsweetened juice concentrate
Pulp of two fresh passion fruits with seeds (about ⅓ cup)
¼ cup sugar

Steps:

  • Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.
  • Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.
  • Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.
  • Top with the passion fruit sauce and serve!
  • Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.
  • Let the sauce cool to room temperature before using or refrigerating to use later.

Nutrition Facts : Calories 707 kcal, Carbohydrate 89 g, Protein 13 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 133 mg, Sodium 182 mg, Fiber 9 g, Sugar 76 g, UnsaturatedFat 12 g, ServingSize 1 serving

FRUIT MOUSSE



Fruit Mousse image

Categories     Berry     Fruit     Dessert     Side     Chill

Number Of Ingredients 4

250 grams puréed peeled fruit (frozen fruit of your choice mixed in a blender with a pinch of sugar)
1/3 cup granulated sugar
6 grams gelatin sheets
1 1/3 cups heavy cream

Steps:

  • Soak the gelatin sheets in cold water for several minutes and blend your fruit into a purée.
  • Heat half of the fruit purée with the sugar, wring out the gelatin sheets and add them to the heated fruit pulp to dissolve them.
  • Pour the thickened purée into the remaining purée. The temperature of the mixture should be around 80 F (27 C).
  • Whip the cream until firm.
  • Mix the whipped cream and the fruit pulp, delicately, with your spatula using an upward motion.
  • Keep chilled until you're ready to build your entremets.
  • Dish your mousse into cups to treat your friends.

PASSION FRUIT MOUSSE CAKE - BOLO MOUSSE DE MARACUYA



Passion Fruit Mousse Cake - Bolo Mousse de Maracuya image

This passion fruit mousse cake recipe is both simple and elegant, with its layers of passion fruit mousse, vanilla sponge cake, and whipped cream.

Provided by Marian Blazes

Categories     Dessert     Cake

Time 1h10m

Number Of Ingredients 21

For the Cake:
1 plain white cake mix
3 eggs/ 2 egg whites
1/3 cup vegetable oil
1/3 cup buttermilk
1/3 cup water
For the Passion Fruit Mousse:
1/3 cup water
2 packets unflavored gelatin
1 1/4 cup fresh or frozen passion fruit pulp
1 cup of sugar
2 tablespoons rum or pisco
5 egg whites
1 cup whipping cream
For the Passion Fruit Syrup:
3/4 cup fresh or frozen passion fruit pulp
3/4 cup sugar
For the Whipped Cream Frosting:
2 cups whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • Preheat oven to F.
  • In the bowl of a standing mixer, add the cake mix, 3 eggs, 2 egg whites, 1/3 cup vegetable oil, 1/3 cup buttermilk, and 1/3 cup water. Mix for 2 minutes or until well blended.
  • Line the bottoms of 2 9-inch cake pans with wax paper, and divide the cake mix between the 2 pans.
  • Bake for 20 to 25 minutes, until the center of the cake springs back when lightly pressed.
  • Let cakes cool 10 to 15 minutes in the pans. Run a knife around the edge of the cakes and flip them out of the pans. Set aside to cool.
  • While the cakes are baking, make the mousse: Sprinkle the gelatin over the water and set aside for 5 minutes. Microwave for 15 seconds or until gelatin is dissolved (do not overheat). Whisk the melted gelatin into the passion fruit pulp and set aside.
  • Make the cake soaking syrup: Bring 3/4 cup passion fruit pulp and 3/4 cups sugar to a boil. Boil for 1 minute, and remove from heat. Let cool and set aside. When cool, stir in 2 tablespoons rum.
  • Make the Italian meringue: Add egg whites to the clean bowl of a standing mixer. In a saucepan, bring 1 cup sugar and 1/2 cup water to a boil. Boil for 3 to 4 minutes, until the syrup starts to thicken and the bubbles are popping slowly.
  • Until the whisk attachment, beat the egg whites until soft peaks form.
  • Slowly add the hot sugar mixture to the egg whites. Pour syrup in a thin stream down the side of the bowl to prevent splattering. Work carefully to avoid burns.
  • Beat the meringue on high speed for 2 minutes, then reduce the speed to low and continue to beat so that the meringue will cool.
  • While the meringue cools, beat one cup of whipping cream until very soft peaks form. Do not overbeat.
  • Fold the passion fruit/gelatin mix gently into the egg whites. Do not overmix.
  • Whisk a small amount of the meringue/passion fruit mixture into the whipped cream, then gently fold all of the whipped cream back into the meringue mixture.
  • Slice each cake layer in half horizontally, so that you have 4 layers. Line the bottom of a 9-inch springform pan with a circle of wax paper. Butter the inside of the springform pan .
  • Place one cake layer, cut side up, in the bottom of the springform pan. Brush the cake with 1/4 of the syrup. Spread 1/3 of the mousse over the cake.
  • Cover mousse with another cake layer, and brush the cake with syrup. Spread another 1/3 of the mousse over the cake.
  • Continue to layer, ending with the fourth cake layer. Press cake down gently into the pan. Brush top of cake with syrup. Chill thoroughly, at least 4 hours to overnight.
  • Pop the side of springform pan off of cake in one quick motion. Gently lift ring off, leaving the cake on base.
  • Add sugar to two cups chilled whipping cream , and beat until stiff peaks form. Stir in vanilla. Spread whipped cream around sides of the cake and on top. You can also use a pastry bag with a star tip to pipe the whipped cream onto the top of the cake. Decorate with fruit, and serve chilled.

Nutrition Facts : Calories 1522 kcal, Carbohydrate 267 g, Cholesterol 137 mg, Fiber 8 g, Protein 17 g, SaturatedFat 22 g, Sodium 1997 mg, Sugar 160 g, Fat 44 g, ServingSize 1 Cake (8 to 10 Servings), UnsaturatedFat 0 g

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