Serves 6
Passion fruit is a wonderfully versatile fruit that can be used to make juices, desserts, cocktails, and even to add its acidic touch to cebiches and savory sauces. This mousse, created by chef Roberto Cuadra, is a great dessert to make whenever you have some free time, and leave in the fridge, ready to be eaten whenever you feel the urge for something sweet.
For the mousse:
1 tablespoon unflavored gelatin
2 tablespoons water
½ cup cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
1 cup heavy cream, cold
8 ounces passion fruit juice
For the topping:
½ tablespoon unflavored gelatin
2 tablespoons water
2 ounces passion fruit juice
2 tablespoons sugar
To garnish (optional):
Mint leaves
Maraschino cherries
1. To make the mousse, mix the unflavored gelatin with 2 tablespoons cold water, and rehydrate for 5 minutes. When it blooms, melt in a saucepan over very low heat, stirring constantly, until it dissolves. Set aside to cool.
2. Beat the cream cheese and condensed milk using a mixer, until very creamy. Add the heavy cream and continue beating for three minutes. Then add the passion fruit juice and the melted and cooled gelatin. Pour this mixture into 6 glasses, and refrigerate for at least 4 hours.
3. In the meantime, make the topping by mixing the unflavored gelatin with 2 tablespoons water, and letting it rehydrate for 5 minutes. Bring the passion fruit juice and sugar to a boil, in a saucepan over medium heat. Add the rehydrated gelatin and heat until dissolved. Cool to room temperature and pour over the firm mousse. Refrigerate until ready to serve.
4. Serve with a cherry and a couple of mint leaves (optional).
You can also serve this dessert with whipped cream and/or strawberry sauce. To make the sauce, process 2 cups strawberries with 2 tablespoons sugar and the juice of ½ lime, in a blender. Strain and refrigerate until ready to serve.