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Cafe Brasil's passion fruit mousse (Mousse de Maracuja)

Time 25 minutes
Yields Serves 6
Cafe Brasil’s passion fruit mousse (Mousse de Maracuja)
(Glenn Koenig / Los Angeles Times)
1

If using fresh fruit, halve the fruit and strain the pulp through a fine sieve, rubbing to remove the pulp from the seeds. Wash the seeds in water, then dry on a paper towel. They will be used to garnish the mousse.

2

Place two tablespoons puree or juice concentrate in a small, nonreactive heavy-bottom saucepan and sprinkle over the gelatin to moisten. Heat the mixture over medium-low heat, stirring, just until the gelatin is dissolved and no lumps remain. Remove from heat and place the mixture in a medium bowl.

3

Add the remaining juice to the bowl and stir to combine. Add the evaporated milk and one-fourth cup sugar and stir until dissolved. Place the mixture over an ice bath and stir until chilled and slightly thickened. Remove from the ice bath.

4

In a medium bowl, beat the egg whites and salt to soft peaks. With the mixer running, gradually add the remaining one-fourth cup sugar and beat until the meringue is stiff and glossy.

5

Add a large spoonful of the egg white mixture to the chilled passion fruit mixture and gently stir until thoroughly combined. Fold in the remaining meringue, one-third at a time, careful not to over-mix.

6

Spoon the mousse into individual margarita or stemmed glasses and chill. Sprinkle with the optional reserved passion fruit seeds before serving.

Adapted from Cafe Brasil in Los Angeles. Superfine sugar is also referred to as baker’s sugar and can be found at well-stocked markets and cooking and baking supply stores. Fresh passion fruit might sometimes be hard to find due to seasonality and related availability; unsweetened passion fruit concentrate is a great substitute. Unsweetened passion fruit concentrate can be found at select cooking and Brazilian markets, as well as at well-stocked Latin sections in select supermarkets. It is also available online.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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