Passion Fruit Mousse


by: Single Chef

To turn a fruit curd into a fruit mousse, fold in whipped cream. If you're not using the mousse right away and serving it within a day add gelatin as we do here to keep it from separating. Note: Whenever you combine tropical fruit with gelatin, bring the tropical fruit puree to a simmer before you add the gelatin. This kills protease enzymes that would otherwise interfere with the gelatin setting. This mousse can be used to make napoleons. Makes 5 cups, enough for three 9-inch round cake layers.


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serves: 3

4 1/2 teaspoons (1 1/2 packets) gelatin (powdered, unflavored)

1/4 cup water

3 cups passion fruit curd

1 1/2 cups heavy cream

3 tablespoons sugar

Nutrition Facts
Passion Fruit Mousse

Servings Per Recipe: 3

Amount per Serving

Calories: 495

  • Total Fat: 23.9 g
  •     Saturated Fat: 14 g
  •     Trans Fat: 0 g
  • Cholesterol: 82.2 mg
  • Sodium: 102.4 mg
  • Total Carbs: 71.9 g
  •     Dietary Fiber: 24.5 g
  •     Sugars: 41.4 g
  • Protein: 6.6 g

how is this calculated?

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1.  Put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms, and absorbs the water.

2.  Stir the softened gelatin with a fork to get rid of any lumps. Then put the bowl over a saucepan of simmering water until the gelatin dissolves.

3.  Place the passion fruit curd in a nonreactive saucepan and bring it to a simmer over medium-low heat. Pour the melted gelatin into the still-hot fruit curd and mix thoroughly with a whisk. Set aside until the curd feels neither hot nor cold.

4.  Whip the cream to medium peaks, beating in the sugar. Fold the whipped cream into the curd mixture. Immediately place in serving dishes and chill, or use to fill a cake or pastry.

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