Desserts
Brazilian Passionfruit Mousse
A light, tangy passionfruit mousse made with just three ingredients, topped with orange blossom cream and fresh granadilla.
Have you planned your Diwali dessert yet? If you haven't, don't worry – there is still time!
When Linsen visited Brazil earlier this year, he discovered mousse de maracujá, a passionfruit mousse which is hugely popular there (maracujá is the Portuguese word for passionfruit, or granadilla as we call it here). We immediately thought it would work so well for Diwali – cool, refreshing and a welcome break from all the rich sweetmeats.
It needs just three ingredients – granadillas, whipping cream and condensed milk – and a few hours in the fridge. Yes, it's really that simple! There is no gelatine or agar agar needed either, the passionfruit does all the work.
To carry through the floral theme, I have topped it with just a bit of orange blossom cream, more fresh passionfruit, some chopped pistachios and an edible flower.
And with that, our 2026 Diwali series takes a final bow! This has been our biggest one to date, with 21 recipes, 18 of them newly developed. Remember, not everything needs to be elaborate and take hours – just make it with love, care and intention, and it will be well received.
Happy Diwali! 🙂
The recipe
Brazilian Passionfruit Mousse
Serves 6Prep 15 minTotal 4 hr 15 min
adventureswithsugar.com/brazilian-passionfruit-mousse/
Method
Method: passionfruit mousse
- Blend: Place the passionfruit pulp, condensed milk and whipping cream into a blender and blitz until thick and smooth.
- Fill the cups and set: Pour into small cups or glasses, cover and let set in the fridge for at least 4 hours, or overnight.
Method: orange blossom cream and decoration
- Whip the cream: Whip the double cream with a little orange blossom water until it holds soft peaks.
- Decorate: Just before serving, top each mousse with a dollop of the orange blossom cream, a spoonful of fresh passionfruit, some chopped pistachios and an edible flower.
What should I know about making this?
Can I make these ahead?
Yes! Make the mousse the night before and keep it covered in the fridge. Add the cream and toppings just before serving.
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