Sweet and Tangy Passionfruit Mousse

By Liliana Moyano for Shine Latina

Mouse de maracuyáMouse de maracuyá

My nana (or nanny), Delfina, who has been a part of my family for over 30 years, took care of me and my sisters from the day we were born. Needless to say, she is a second mother to me. My father used to give her instructions on what to cook during the week, mainly because he was always trying a different diet. When he was too busy, though, and didn't pick our menu, my nana cooked whatever she felt like making. That usually meant an irresistible dessert. Sometimes she made torta de plátano, apple or carrot pie, and even sweet empanadas. My all-time favorite, though, is a mousse de maracuyá, (or passion fruit mousse); it's smooth and sweet, but not too sugary. The perfect end to any meal as far as I'm concerned!

Unfortunately, she lives in Colombia and can't be here to make if for me in person. Luckily, she can (and did) give me precise instructions on how to make it myself. Simpler than I thought, it's similar to making a smoothie with added gelatin. All you need is a blender and a craving for having one of my nana's desserts.

Here we go…

Adding the gelatin to the blended ingredientsAdding the gelatin to the blended ingredientsIngredients

(8 servings)
14 oz. frozen passion fruit, thawed
1 cup condensed milk, at room temperature
1.5 cup half & half, at room temperature
¼ cup water
3 packets unflavored gelatin
1 egg white
1 tbsp. sugar

Try this with my buñuelos for your next party

Mouse in the mold Mouse in the mold Directions

Blend the condensed milk and half & half.

Heat the water in a separate pot at medium-high heat, and bring to a boil adding the gelatin slowly.

Beat the egg white and sugar, and add it to the condensed milk and half & half mixture. Finally, add in the warm gelatin while mixing the ingredients. Pour the blended mixture into a mold, and place it in the fridge overnight. The next day, carefully unmold the mousse, and serve it topping each portion with some extra condensed milk.

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