Fruity Protein Mousse Recipes

EASY PASSION FRUIT MOUSSE

Easy Passion Fruit Mousse image

This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.

Provided by Rena Lynn

Categories Desserts Mousse Recipes

Time 40m

Yield 5

Number Of Ingredients 3

Ingredients

1 cup whipping cream
1 cup sweetened condensed milk
½ cup frozen passion fruit juice concentrate

Steps:

Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 49.5 g, Cholesterol 86 mg, Fat 22.9 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 103.5 mg, Sugar 47.7 g

VENEZUELAN PASSION FRUIT MOUSSE

Venezuelan Passion Fruit Mousse image

This recipe uses Venezuelan frozen passion fruit pulp, which I can find in Latino markets. It's very good. Take it out of the freezer and let it thaw before you use it. Garnish with a dollop of fresh whipped cream and top with fruits like kiwi and strawberry plus passion fruit pulp and seeds.

Provided by Lucy Monson

Categories Desserts Mousse Recipes

Time 7h3m

Yield 10

Number Of Ingredients 8

Ingredients

1 ½ cups frozen unsweetened passion fruit pulp, thawed
½ cup white sugar
1 tablespoon lime juice
2 (.25 ounce) packages unflavored gelatin
¼ cup water
6 egg whites
½ teaspoon cream of tartar
2 passion fruit pulp and seeds, or more to taste

Steps:

Heat a saucepan over medium-low heat. Combine passion fruit pulp, sugar, and lime juice in the hot pan. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat; let cool completely.
Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes.
Fill a large bowl with ice and water.
Place softened gelatin in the top pan of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until dissolved, 2 to 4 minutes. Add lime-passion fruit mixture. Stir constantly until hot, 1 to 2 minutes more. Remove from heat. Transfer pan to the ice water bath. Let cool, about 30 minutes.
Mix egg whites and cream of tartar together in a large bowl using an electric mixer until stiff peaks form. Gently fold egg white mixture, 1 spoonful at a time, into the cooled passion fruit mixture using a spatula. Spoon mousse carefully into 10 stemmed glasses or ramekins. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours.
Let mousse stand at room temperature for 20 minutes before serving.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 4.1 g, Protein 4.2 g, Sodium 47.2 mg, Sugar 15.2 g

TRI-COLOR FRUIT MOUSSE RECIPE BY TASTY

Tri-Color Fruit Mousse Recipe by Tasty image

This tri-color mousse is fun and fruity. Blackberry, guava, and passion fruit pulp are blended with whipped cream and condensed milk, then layered to create a light and refreshing summer treat. The fruit powders are totally optional, but will help give each layer a nice boost in color!

Provided by Tikeyah Whittle

Categories Desserts

Time 35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon cold water
1 teaspoon unflavored gelatin powder
½ cup frozen blackberry pulp, thawed
1 tablespoon blackberry powder, optional
¾ cup heavy cream
½ cup sweetened condensed milk
1 tablespoon cold water
1 teaspoon unflavored gelatin powder
½ cup frozen guava pulp, thawed
1 tablespoon guava powder, optional
¾ cup heavy cream
½ cup sweetened condensed milk
1 tablespoon cold water
1 teaspoon unflavored gelatin powder
½ cup frozen passion fuit pulp, thawed
1 tablespoon passion fruit powder, optional
¾ cup heavy cream
½ cup sweetened condensed milk
4 tablespoons passion fruit pulp
6 blackberries, halved lengthwise

Steps:

Make the blackberry layer: In a medium bowl, whisk together the water and gelatin.
In a small saucepan over medium-high heat, bring the blackberry pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the blackberry powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the blackberry pulp mixture and fold with a rubber spatula completely combined.
Divide the mixture evenly between 4 10-ounce glasses. Refrigerate while you make the guava layer.
Make the guava layer: In a medium bowl, whisk together the water and gelatin.
In a small saucepan over medium-high heat, bring the guava pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the guava powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the guava pulp mixture and fold with a rubber spatula completely combined
Divide the mixture evenly between the glasses, layering on top of the blackberry layer. Refrigerate while you make the passion fruit layer.
Make the passion fruit layer: In a medium bowl, whisk together the water and gelatin.
In a small saucepan over medium-high heat, bring the passion fruit pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the passion fruit powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the passion fruit pulp mixture and fold with a rubber spatula completely combined.
Divide the mixture evenly between the glasses, layering on top of the guava layer. Refrigerate for at least 15 minutes, and up to 3 days, until the mousse sets completely.
Top each mousse with 1 tablespoon of passion fruit pulp and 3 blackberry halves.
Enjoy!