This Brazilian passion fruit mousse, originated in Brazil and is an easy recipe that is creamy, sweet, and slightly tart.
It has a creamy but slightly stiff texture that melts in your mouth.
Using fresh fruit will always give you the best flavour, but I can not always find fresh passion fruit.  Recently I bought a bottle of passion fruit pulp from Costco. 
You can buy Passion Fruit pulp cans on line, some speciality stores may have.  I brought mine from Australia.

You can serve the Mousse in 4 small dessert mould, glass bowls, mason jars or even Martini glasses.  You can also pour it  in a medium size bowl.

Serves 4

• 5 medium passion fruits(1 cup pulp)
• 1 1/2 cup water
• 1/3 cup icing sugar
• 2 tsp Gelatine
• 2 tbsp hot water
• 1 cup whipping cream

For decoration

• 2 passion fruits(1/2 cup pulp)
• 3 tbsp sugar
• 1 tsp gelatine
• 1 tbsp hot water

Instructions

1. Add 1 and half cups of water to the pulp, blend it and strain it.  Add the powdered sugar and mix well.
2. Dissolve the gelatine in hot water.  Strain the gelatine into the passionfruit juice, mix well.
3. Beat the cream till it is thick, add the passion fruit juice and pour the mixture into the serving dishes.
4. Refrigerate for half and hr till the dessert is set.

Decoration:

1. Add the sugar to the pulp and mix well.
2. Dissolve the gelatine in hot water, strain this into the passion fruit, and mix well.
3. Pour this on top of the dessert, let it set.
4. Serve it cold.

 

 

 

 

 

 

 

 

 

 

How to serve passion fruit mousse

Pour the passionfruit mousse into 4 small dessert moulds, glass bowls, mason jars or Martine glasses.
Then, top it with the sauce and serve cold. 

If using the fresh fruit, pick a passion fruit that is slightly wrinkled and has a deep yellow or purple colour-it depends on the variation available in your region.

 

 

 

 

 

 

 

10 servings

Ingredients

• 1/2          cup butter, softened
• 1             cup sugar
• 1             can(20 oz) crushed pineapple, well drained
• 1             cup raisins
• 1             cup shelled pecans
• 1             pkg(8oz) butter-flavoured cookies
• 2             cups whipping cream
• 1             tbsp icing sugar
• 1/4          tsp vanilla essence
• 1             cup unsweetened shredded coconu
• 10           maraschino cherries

Instructions

1. In a medium bowl cream butter and sugar, stir in pineapple until blended.
2. In a food processor, blender or food grinder chop raisins and pecans until ground coarse.  
3. Stir into pineapple mixture until well blended.
4. Spread mixture on 3 cookies, stack and gently press together.  Top with a plain cookie.  repeat for 10 stacks, 4 cookies each.
5. Place stacks on a tray or baking sheet.  Cover it with plastic and refrigerate 8 hrs or overnight, until cookies are very soft.
6. In a large bowl beat cream with sugar and vanilla until stiff.
7. With narrow metal spatula spread sides and tops of the stacked cookies with the cream mixture.
8. Gently pat and sprinkle with coconut to coat.
9. Top each igloo with a maraschino cherry.

Refrigerate up to 3 days.

You can use Tea biscuits, Arrow root biscuits, Digestive Cookies too.  I used Marie Biscuits and No Name brand because I like the size.                        

 

 

 

 

 

 

 

Filling, ready

 Spreading the filling on the cookies                                                

 

 

 

 

 

 

 

 

 

 

 

 

Stacked cookies, ready to go in the fridge