Passion fruit mousse

Name: Passion fruit mousse
Yield: 4
Cuisine: Venezolana
Ingredients: 1 cup Sugar; 1 sprig Mint; 1 can Condensed Milk; 6 Egg White; 1 tablespoon Unflavoured Gelatin; 1 Passion Fruit Pulp

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein9 %5 g
Carbs91 %51 g
Fat0 %0 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	224 kcal	215 kcal
Protein	5 g	4.8 g
Carbs	51 g	49 g
Fat	0 g	0 g

One serving is about 104 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty21/100
Recipe completeness45/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Venezuelan

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Venezuela

Ingredients

240 ml SugarOriginal: 1 cup
1 sprig Mint
1 can Condensed Milk
6 Egg White
1 tablespoon Unflavoured Gelatin
1 Passion Fruit Pulp

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes. In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture. Cook, stirring occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil). Remove from heat; cool completely. Stir in condensed milk.
Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).
Stir 1/3 egg whites into cooled passion fruit mixture until combined. Using spatula, gently fold in remaining egg whites until combined. Divide mousse evenly among clear glass serving cups; cover. Refrigerate mousse until well chilled, at least 2 hrs.
Serve chilled. Garnish with mint, if desired.