Growing up, my mum was KNOWN for making a mean passion fruit juice. It was nothing complicated. She would blend the pulp and then mix the sieved juice with a sugar syrup. But it was because she made it at every special occassion, dinner and potluck! There was always a jug in the fridge and so I grew up with a love of passion fruit juice.
Passion fruit in Dubai is a rarity. And expensive. After all, it needs to fly thousands of miles from Kenya to get here. But when I saw this post on White On Rice Couple's blog, it reminded me of my mom- of home. So off I trotted to the supermarket and got these wonderful and wrinkly passion fruit. Apparently, when the skin is wrinkly, the fruit is ripe and the pulp sweeter.
You might think that passion fruit mousse isn't a dessert normally associated with Valentine's BUT its light, airy, easy and uber yum- what's there not to like. And trust me when I say that being a little different this Valentine's will earn you some brownie points!
This recipe is from a friend who was given it by a Brazilian neighbour. I'm told that it's a very traditional Brazilian dessert known as Mousse de Maracuja. I've substituted lime juice for passion in the past and it tastes just as lovely.
Tomorrow we're back to traditional Valentine's day desserts- we're going French this time and serving these in dainty little pots. Can you guess what? Lastly, if you haven't yet taken part in the fabulous worldwide giveaway currently running on the blog, all you have to do is go here.
Passion Fruit Mousse
1 cup fresh heavy cream
condensed milk to taste (I used about 1/2 cup or so)
1/2 cup passion fruit juice (blend the pulp and sieve)
1 package whipping cream powder
5 gms unflavoured gelatin
1 cup hot water
Blend the cream, condensed milk, passion fruit juice and whipping cream powder together. Dissolve the gelatin in hot water and stir. Blend both mixtures together. Divide into small cups or ramekins and chill for 2-4 hours. Garnish with passion fruit pulp just before serving.
This recipe will yield approximately 6 large ramekins or 14 small cups.