Mousse de Maracujá
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Mousse de Maracujá, passion fruit mousse, is my absolute favorite Brazilian dessert (although Mousse de Limão is a close second). I like it best chilled and made without gelatin, so that it is softer and creamier. Below is a good recipe, (it is one of the easiest things you can make), and there is also an instructional video from Thiago Sodré, a Rio chef who writes one of my favorite Brazilian cooking blogs.
PASSION FRUIT MOUSSE RECIPE
Ingredientes:
Mousse:
- 1 lata de leite condensado (one can of condensed milk)
- 1 lata de creme de leite (1 can of heavy cream)
- 1/4 de xícara de suco concentrado de maracujá (1/4 of a cup of concentrated passion fruit juice)
Calda: (syrup)
- 1 xícara de água (1 cup of water)
- 1 xícara de açúcar (1 cup of sugar)
- polpa de 1 maracujá grande. (pulp of one large passion fruit)
Modo de preparo:
Mousse: Bata todos os ingredientes no liquidificador. (Mousse: blend all of the ingredients in the blender)
Calda: Coloque a água e o açúcar em uma panela e mexa bem para dissolver. (Syrup: put the water and sugar in a pan and mix well to dissolve)
Leve ao fogo médio e assim que o açúcar já estiver completamente dissolvido coloque a polpa de maracujá. (On medium heat, once the sugar is completely dissolved, add the passion fruit pulp)
Fique de olho e mexendo de vez em quando até ficar consistente. (Keep an eye on it and mix once in a while until it solidifies.)
Coloque a mousse em uma taça e cubra com a calda. (Put the mousse into a glass and cover it with the syrup.)
Leve à geladeira por no minino 2 horas antes de servir. (Keep it in the fridge for at least 2 hours before serving.)
Bom Apetite.
Dicas: (Hints)
- Experimente fazer com outras frutas, use suco de abacaxi por exemplo. (Experiment in making this with other fruits, use pineapple juice for example)
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