Brazilian Mousse de Maracujá, Passion Fruit Mousse

📍 Where this dish comes from: Rio de Janeiro · Sugarloaf Mountain (Pão de Açúcar)
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Mousse de maracujá is light, tangy and creamy, a passion fruit dessert found at Brazilian family gatherings everywhere. The classic version is three ingredients blended together: condensed milk, cream and passion fruit juice. This one uses whipped cream, cream cheese and a little gelatin for a mousse that sets just as well.

Per serving: 220 calories · 4.5 g net carbs · 3 g protein · 21 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Mousse de Maracujá, Passion Fruit Mousse

Mousse de maracujá is light, tangy and creamy, a passion fruit dessert found at Brazilian family gatherings everywhere. The classic version is three ingredients blended together: condensed milk, cream and passion fruit juice. This one uses whipped cream, cream cheese and a little gelatin for a mousse that sets just as well.

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Prep Time: 3 hours hours 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 3 hours hours 25 minutes minutes

Course: Dessert

Cuisine: Brazilian

Servings: 8 servings

Calories: 220kcal

Ingredients

• 1/2 cup strained passion fruit juice (from about 6 fruits or frozen unsweetened pulp)
• 1 envelope (2 1/4 teaspoons) unflavored gelatin
• 3 tablespoons cold water
• 4 ounces cream cheese softened
• 1/3 cup allulose
• 1 1/2 cups heavy cream cold
• Pulp and seeds of 1 passion fruit for topping

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Instructions

• Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Warm gently in the microwave for 10 to 15 seconds, or over low heat, until fully dissolved.
• Beat the cream cheese and allulose until smooth. Beat in the passion fruit juice a little at a time, then the dissolved gelatin.
• In a separate cold bowl, whip the cream to soft peaks.
• Fold the whipped cream into the passion fruit mixture in two additions until no streaks remain.
• Spoon into 8 small glasses or a serving dish. Chill for at least 3 hours, until set.
• Just before serving, spoon a little fresh passion fruit pulp and seeds over the top.

Notes

Add the passion fruit juice slowly so the cream cheese mixture stays smooth. Be sure the gelatin is warm and liquid, but not hot, when you add it, or it can form strings.

Chef's Tip: Frozen unsweetened passion fruit pulp, sold in many Latin and Brazilian grocery stores, works perfectly. Check the label and avoid sweetened pulp.

Keto Swap: The classic mousse depends on a can of sweetened condensed milk. Cream cheese, allulose and gelatin give the same creamy, firm set without sugar. Passion fruit is kept to small amounts to control carbs.

Success Tip: Serve in small clear glasses so the bright yellow mousse and black seeds show. It is an easy make-ahead dessert for guests.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 220kcal | Protein: 3g | Fat: 21g | Fiber: 0.4g

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About This Dish

Passion fruit is native to South America, and Brazil is the world's largest producer. Its Portuguese name, maracujá, comes from the Tupi language. The English name comes from Christian missionaries, who saw symbols of the Passion of Christ in the plant's elaborate flower. In Brazil, maracujá juice is a popular drink with a reputation for being calming. Mousse de maracujá is a classic of Brazilian home cooking, quick to make and needing no oven.

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 11: Desserts (Sugarloaf Mountain (Pão de Açúcar)). See all Brazilian recipes