Passion Fruit Mousse Recipe
We especially loved the coconut base and the passion fruit mousse.
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Ingredients
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Coconut base
Passion fruit mousse
Garnish (optional)
Method
Coconut base
- 1
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch (or similar) square pan with parchment paper, leaving a slight overhang for easy removal.
- 2
Mix dry ingredients
In a medium bowl combine the shredded coconut, all-purpose flour, granulated sugar, and sea salt. Stir until evenly distributed.
- 3
Combine wet ingredients
In a separate small bowl whisk the melted butter and the large egg until smooth and slightly frothy.
- 4
Form the base
Pour the wet mixture into the dry ingredients and stir with a spatula until a sticky, cohesive mixture forms. Press the mixture evenly into the prepared pan, using the back of a spoon or an offset spatula to create a flat surface.
- 5
Bake
Bake in the preheated oven for 12–16 minutes, or until the edges are golden and the center is set. Rotate the pan halfway through baking for even color. Remove from oven and set on a rack to cool completely in the pan (about 30–40 minutes). Do not remove from pan until cooled to room temperature.
Passion fruit mousse
- 6
Bloom gelatin
Pour 2 tablespoons of water into a small heatproof bowl and sprinkle 1.5 tsp gelatin evenly over the surface. Let sit 5 minutes to bloom.
- 7
Make passion fruit syrup
In a small saucepan combine the passion fruit pulp and 1/2 cup granulated sugar. Warm over medium-low heat, stirring, until the sugar dissolves and the mixture is hot but not boiling (about 3–4 minutes). Taste for sweetness; adjust by adding up to 1–2 tbsp more sugar if your pulp is very tart. Remove from heat.
- 8
Dissolve gelatin
Stir the bloomed gelatin into the hot passion fruit mixture until fully dissolved. If needed, return briefly to very low heat (do not boil) and stir until clear. Let cool 8–10 minutes until slightly thickened but still pourable.
- 9
Temper egg yolks
Place the 3 egg yolks in a small heatproof bowl and whisk lightly. While whisking the yolks continuously, slowly pour about 2–3 tablespoons of the hot passion fruit mixture into the yolks to temper them. Then whisk the warmed yolks back into the remaining passion fruit mixture in the saucepan.
- 10
Cook custard slightly (optional)
Return the combined passion fruit and yolk mixture to very low heat and cook, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F / 77–80°C) — about 2–3 minutes. Do not boil. Remove from heat and stir in vanilla extract and 1/8 tsp salt. Let cool for 5–8 minutes.
- 11
Whip cream
Pour the cold heavy cream into a chilled mixing bowl. Whip with a hand or stand mixer on medium speed until soft peaks form. Do not overwhip; you want light, billowy peaks.
- 12
Fold mousse
When the passion fruit mixture is cool but still pourable (slightly warm or close to room temperature), fold one-third of the whipped cream into it to lighten the mixture. Then gently fold in the remaining whipped cream in two additions until homogeneous and airy. Work gently to retain volume.
- 13
Assemble and chill
Pour the mousse over the cooled coconut base in the pan and spread into an even layer. Smooth the top with an offset spatula. Cover loosely with plastic wrap and refrigerate at least 4 hours, preferably 6 hours, until the mousse is set.
Garnish and serving
- 14
Toast coconut (optional)
If using toasted coconut flakes, spread them on a small baking sheet and toast at 325°F (160°C) for 4–6 minutes, stirring once, until golden. Watch closely so they do not burn.
- 15
Remove and slice
Use the parchment overhang to lift the set mousse and coconut base from the pan. Place on a cutting board. For clean slices, run a sharp knife under hot water, dry it, then slice into 8 squares, wiping and reheating the knife between cuts as needed.
- 16
Garnish
Top each square with a spoonful of fresh passion fruit pulp or a half passion fruit, sprinkle toasted coconut flakes, and add a mint leaf. Serve chilled.