Passionfruit Mousse

# The Ingredients You'll Need:

→ Passionfruit Mixture

01 - 6 to 8 fresh passionfruits or 1 cup passionfruit pulp, strained

02 - 1/3 cup granulated sugar

03 - 2 tablespoons freshly squeezed lemon juice

→ Cream Base

04 - 1 cup heavy whipping cream, cold

05 - 2 large egg whites

06 - 1/4 cup granulated sugar

→ Garnish

07 - Extra passionfruit pulp

08 - Fresh mint leaves

# Step-by-Step Instructions:

01 - Cut the passionfruits in half, scoop out the pulp, and strain through a fine mesh sieve to remove seeds. You should have approximately 1 cup of juice.

02 - In a bowl, mix the passionfruit juice with 1/3 cup sugar and lemon juice until the sugar dissolves completely. Set aside.

03 - In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff, glossy peaks form.

04 - In another bowl, whip the cold heavy cream until soft peaks form.

05 - Gently fold the passionfruit mixture into the whipped cream until fully combined.

06 - Carefully fold in the egg whites in two additions, using a spatula, until the mixture is smooth and airy.

07 - Spoon the mousse into serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or until set.

08 - Before serving, top with a spoonful of passionfruit pulp and a sprig of mint if desired.

# Additional Tips::

01 -

It requires zero cooking and comes together faster than you'd expect for something this elegant.
The texture is impossibly light and pillowy, like eating a flavored cloud.
Passionfruit has this built-in tartness that makes it feel special without needing complicated techniques.

02 -

Never skip straining the passionfruit—those seeds don't blend or dissolve, and biting into one changes the whole experience of eating something this silky.
If you fold gently, the mousse stays light and airy; if you stir, it becomes dense and loses that cloud-like quality that makes it special.

03 -