I have been on the hunt for passion fruit after seeing this recipe, because I want to impress my friend from Brazil who is coming for dinner tonight. (I've dipped a pinky into the refrigerated finished product a couple of times, and already, after chilling for only an hour, it's an out-of-this-world dessert!) Did not change a thing, except that I added half a pkg of gelatin, as one reviewer suggested. The mousse is of perfect consistency, but I also whipped the cream for a long time, as someone else mentioned. I feel that the 1 TBS of sugar is perfect too, because I used only fresh fruit (not frozen concentrate). Later, I will transfer the mousse to individual dessert cups and garnish with fresh mint from the garden. Now for the best part -- I spent half of today combing my city for passion fruit pulp, passion fruit frozen juice, passion fruit anything, to no avail. I finally found the fruit itself at a high-end grocery store and purchased 8 of them for $12. Pricey, and will need to locate more economical sources. The 8 fruits equalled almost 1/2 cup of juice. I had some fresh mangos on hand, so squeezed part of one mango to make a tad over 1/2 cup of juice. I will try other juices in the future as well, to experiment. BTW, the main dish will be Picadinho'A Brasiliera, a rather rich Brazilian meat dish, so this light and fluffy mousse will be perfect! Thank you VALERIEKOOKA!
Update: I now use the Goya brand of frozen Passion Fruit Pulp. Search in local Hispanic markets.
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I have been on the hunt for passion fruit after seeing this recipe, because I want to impress...