Brazilian Passion fruit Mousse Pie
Brazilian Passion Fruit Mousse Pie is a classic Brazilian dessert. It’s made with the tropical fruit Maracujá, which is sweet and tangy.
It is one of our favorite desserts made with Maracujá. This Mousse is creamy and slightly tangy. It is so easy to make this delicious dessert! Just blend all the ingredients together and leave it in the fridge for a few hours. This is an easy dessert to make that takes no work whatsoever. In Brazil we can find the fresh fruit at any supermarket. If you don’t have the fruit you can buy frozen pulp, but remember to thawed before use it.
Mousse de maracujá or passion fruit mousse it is made with condensed milk, Brazilian creme de leite (heavy cream), passion fruit juice concentrate and unflavored gelatin.
Some people like to make this mousse with egg whites and sugar. I prefer the traditional Brazilian way. I’m Brazilian so I wouldn’t make another version. If you want to use egg whites, you can check others variations on google.
Some people like their mousse gelatin free, which results in a loose consistency. I already made it without gelatin and i didn’t like the consistency of it. I came to the conclusion that I like my mousse with with gelatin. Just enough to give it a bit of body. You can omit it if you prefer you mousse without it. Regardless it will be delicious!
This creamy Brazilian Passion fruit mousse pie, is made over a pre-baked pie crust, but you can make it as a parfait and can be served in a glass, if you want to. If you want to unmold it, you have to let it set in the fridge for a long time before you unmold it. Otherwise it won’t hold its shape.
This classic style maracujá mousse has a light airy texture you expect from a mousse.
To finish my mousse, I made a delicious Passion fruit sauce from the Passion fruit, not from the concentrated juice. And I drizzled it on the mousse.
Here in USA when you go to any Brazilian restaurant passion fruit mousse is on the dessert menu.
My mouth is watering right now just to think about it. I think I’ll have to make it today!!!
for Brazilian Passion fruit Mousse pie
Ingredients :
- Condensed Milk ( 395 grams)
- Creme de leite (Heavy cream) ( 200 grams)
- Passion fruit concentrated juice ( 240 ml)
- Unflavored gelatin ( 13 grams)
FOR THE PASSION FRUIT SAUCE
Ingredients :
- 1 Passion fruit fresh
- 3 Tbsp sugar
- water (80 ml)
How to make the Passion Fruit sauce:
- In a saucepan add the Fresh Passion fruit with the seeds or the pulp with the seed, water and sugar, and bring to the boil, stirring until the sugar dissolves .
- Turn down the heat and simmer for 2 to 3 minutes until thick and syrupy.
- Remove to cool before pour on the Mousse.
HOW TO MAKE BRAZILIAN PASSION FRUIT Mousse Pie
All you need to do is blender everything together, chill it and voila: The Passion Fruit Mousse ready to be devoured. You must make the sauce with the fruit seeds. As I mentioned earlier, I use both frozen and fresh passion fruit, thawed, to make the mousse, and fresh passion fruit ( with seeds) to make the topping. You can also find the pulp with seeds at brazilian and hispanic supermarkets, or online.
If you have the fresh fruit you can extract the juice from the fruits, slice them in half and scoop the pulp from the skin. Then blend the pulp for a few minutes to liquify. Add a little water if necessary, and to separate from the seeds, before straining through a fine mesh sieve.
STEP 1: DISSOLVE THE GELATIN ( IF USING)
- Combine the water and powdered unflavored gelatin in a small bowl, mixing until the gelatin is hydrated.
- Microwave for a few seconds for the gelatin to liquify. You can also do this on a double boiler.
- Let it cool slightly before using.
STEP 2: BLEND ALL THE MOUSSE ingredients
- Blend the passion fruit pulp or the juice, sweet condensed milk, heavy cream and liquid gelatin for 5 minutes.
- Pour the mousse into the pie pre baked, or individual serving glasses. Refrigerate for at least 3 hours.
- Note: It’s important to Blend the ingredients for at least 5 minutes, especially if you’re not using the gelatin to have a light and fluffy mousse.
For The Pie crust:
You can make any pie crust you prefer! It can be oreo cookie crust or you can make my pie crust from scratch below.
Ingredients:
- 2 1/2 cups all-purpose flour plus more to dust, *measure the flour correctly
- 1/2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 lb COLD unsalted butter ( 2 Sticks) diced into small pieces
- 6 Tbsp ice water ( 6 to 7 Tbsp)
Instructions to Make The Pie Crust:
- First measure the flour correctly
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Next add cold diced butter and pulse the mixture until coarse crumbs form, the size of peas, then stop mixing. The mixture should remain dry.
- Now add 6 Tbsp of ice water and pulse again just until moist clumps or small balls form.
- Press a piece of dough between your finger tips to see if the dough sticks. If it’s sticking together, you have added enough water. If it’s not, you can add teaspoons of water until the correct consistency. Be careful not to add too much water or the dough will be too sticky and it would be difficult to roll out.
- Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
TO PRE-BAKED ( Blind Bake) THE PIE crust
While the process is quite simple, there’s more to it than just throwing pie dough in a pie dish and baking.
Here’s our problem: As the pie dough bakes, the fat melts. This causes the pie crust to shrink down the sides of the pie dish. And as the fat melts, it creates steam. Steam is both good and bad. It creates DELICIOUS layers and flakes, but also causes the pie dough to puff up when there’s no heavy filling weighing it down.
Here’s our answer: weigh down the pie crust with something so it doesn’t puff up in the center or shrink down the sides. Carefully line the pie dough with parchment paper first, then add some weight. You can purchase special pie weights or you can use dry beans. I’ve also seen the use of granulated sugar and even pennies. I just stick to pie weights. Note: 2 packs of pie weights is definitely needed!
How to Blind Bake Pie Crust
Some recipes call for a pre-baked pie crust and this is how you blind bake:
1. Form your edge. The easiest methods are crimping the rim by pushing all around the edge with a fork, or forming a fluted rim (see tutorial below). Place pie crust in the freezer 30 minutes which will help the crust bake more evenly without sliding down.
2. Line the center with a 9-10″ ring of parchment paper and fill about 2/3 full with pie weights (*see below). Preheat oven to 375˚F and bake for 20 minutes. Remove pie weights, prick the bottom of the crust all over with a fork and place back in the oven without weights for 15 minutes or until golden.
Why pre-baked pie shell? When you’re making quiche, no-pie bake pie, custard pie, pumpkin pie, cream pie, pudding pie, or simply want an extra crisp pie crust. if you recipe calls for a baked pie shell, you want to fully bake it.
Whether you’re fully blind baking or partially blind baking pie crust, the process is exactly the same; it’s the bake time that differs.
Brazilian Passion Fruit Mousse Pie
Equipment
- Food processor
Ingredients
FOR THE MOUSSE:
- 1 can Condensed Milk ( 395 grams)
- 1 can Brazilian Creme de leite or ( Heavy cream 200 grams)
- 1 can Concentrated passion fruit juice ( 240 ml)
- 1 Package Unflavored gelatin ( 13 grams)
Passion Fruit sauce:
- 1 Passion fruit fresh or pulp passion fruit with seeds
- 3 tbsp Sugar
- Water ( 80 ml)
Instructions
To Bloom Gelatin :
- Combine the water and powdered unflavored gelatin in a small bowl, mixing until the gelatin is hydrated.
- Microwave for a few seconds for the gelatin to liquify. You can also do this on a double boiler. Let it cool slightly before using.
To Make The Passion Fruit Mousse:
- In a Blend add passion fruit pulp or the juice, sweet condensed milk, heavy cream and liquid gelatin. Blend the ingredients until is all blended.
- Pour the mousse into the pie pre baked, or individual serving glasses. You can make any crust you would like to. you can make cookie oreo , or nuts crust. To finish my mousse, I made a delicious Passion fruit sauce from the Passion fruit, not from the concentrated juice. And I drizzled it on the mousse. Recipe below!Refrigerate for at least 3 hours before cut. Check the recipe for the Easy Homemade Pie Crust
- Note: It’s important to Blend the ingredients for at least 5 minutes, especially if you’re not using the gelatin to have a light and fluffy Mousse.
Make The Passion Fruit Sauce:
- In a saucepan add the 1 Fresh Passion fruit with the seeds or the pulp with the seed, 80 ml of water and 3 tablespoons sugar, and bring to the boil, stirring until the sugar dissolves .
- Turn down the heat and simmer for 2 to 3 minutes until thick and syrupy.
- Remove to cool before pour on the Mousse.
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