Lorraine Platman of Sweet Lorraine’s in Southfield, Livonia, and downtown Detroit, says this Brazilian-inspired dessert is “so appropriate for Valentine’s Day and February. We have this at our restaurants, because the mousse conjures up thoughts of warmer months” during the final throes of winter.
Brazilian Passion Fruit Mousse
- (Serves 6)
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
- 3 organic or pasteurized egg whites
- 1 cup whipping cream
- 1 14-ounce can sweetened condensed milk
- 7 ounces passion-fruit purée
- (available in the grocery freezer section)
Sprinkle gelatin over water in a microwave-safe bowl. Lightly stir to moisten gelatin and set aside. (It will become a firm gel). Beat egg whites in small bowl until stiff and set aside. Whip cream until stiff and set aside. Lightly warm gelatin in microwave until just liquid (5-10 seconds). Add a small amount of condensed milk and stir to combine.
Add remaining condensed milk and passion-fruit purée and blend. Slowly blend in whipped egg white until combined. Fold whipped cream into mixture until no white is seen. Pour into goblets and chill until firm (about 4 hours). Serve with fresh fruit or cookies.