How to make passion fruit mousse (recipe)

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Passion fruit mousse is my all-time favourite dessert. The tropical aroma and tangy flavour of passion fruits are just perfect to combine with the richness and smoothness of whipped cream. The taste is so well balanced that it’s good enough to be served even without a layer of cake. Lightly-sour-and-sweet flavour, creamy texture and a touch of tropical exotic taste make it such a delightful mousse. This is kind of a quick and easy recipe with no baking required. It’s also suitable to be served in small portions, which can get even more fancy being topped with fresh fruits.

 a wonderful treat for summer

 cách làm mousse chanh leo passion fruit mousse



  • 5 passion fruits
  • 75 – 85 gram caster sugar to taste (about 1/3 cup)
  • 500 ml (2 cups + 4 tsp) water + 15 g (1 tbsp) salt to soak the fruit skin
  • 7 gram gelatin powder or 4 gelatin sheets
  • 200 ml (3/4 cup + 4 tsp) cold whipping cream (30 – 40% fat)

For decoration: 70 ml (5 tbsp) whipping cream + 10 gram (2 tsp) sugar + raspberries and mint leaves

(*) Note: If this recipe is used for a ring form of 18 – 20 cm, the amount of gelatin should be increased by 2 – 3 gram for a mousse layer of 1.5 – 2 cm.

 Cách làm mousse chanh leo Passion fruit mousse recipe


Detailed step-by-step instructions and notes can be found in the video in Savoury Days’ YouTube channel (don’t forget to sign up and subscribe to receive the latest notifications as soon as our videos come out!). You can watch below or at this link.


1. Wash the passion fruits. Cut them in halves and get the pulp and juice. Carefully clean the peels and remove the thin white layers inside.

2. Add 500 ml water and 15 gram salt to a bowl and stir until dissolved. Soak the peels for 30 minutes.

3. Soak 2 gram gelatin in 15 ml water for 10 – 15 minutes until softened. If gelatin powder is used instead, stir well until dissolved.

4. Add the pulp and juice of 5 passion fruits (about 85 gram) to a pan together with 50 ml (3 tbsp + 1 tsp) water. Warm the pan on medium heat and stir constantly. When the juice starts steaming, take the pan out. This warm-up is for straining the juice more easily.

5. Strain the juice through a strainer to remove the seeds.

6. Take 50 ml (3 tbsp + 1 tsp) from the strained juice and add to a separate bowl, the rest will be used for the jelly layer. Add 15 – 25 gram (1 – 2 tbsp) sugar to the bowl of juice to balance the taste.

7. Microwave gelatin for 20 – 30 seconds or use a water-bath to melt it (see video). Stir constantly for gelatin to be dissolved completely.

8. Add fruit juice to gelatin and stir well. Keep at room temperature.

9. Whip whipping cream with 30 gram ( 2 tbsp) sugar until soft peak.


  • It’s easier to whip cream when the cream is cold and the bowl and whisks are put in the fridge at least 30 minutes in advance. For a detailed tutorial on how to make whipped cream, see the video at the end of this post or check in this link.
  • Only whip until soft peak as we still need to mix the cream with passion fruit juice. If the cream is whipped to stiff peak, it’ll get curdled easily when mixed with the juice. 

10. Add the passion fruit juice in step 8 to whipped cream and gently fold with a spatula until we have a smooth, fluffy and lump-free mixture.

11. Remove passion fruit peels out of salted water, pat dry. Check whether they can stand upright. If they can’t, chop their bottoms a bit to make them flat. Pour the mousse into the peels or small cups of 70 – 80 ml. Keep the peels/cups in the fridge for 2 hours until the mousse is set.

12. For the jelly layer:
– Soak 5 gram gelatin in 45 ml (3 tbsp) water for 10 – 15 minutes until softened. Melt the gelatin by microwaving or with a water-bath (as in step 7).
– Add the rest of fruit juice saved from step 6 to the gelatin, stir until combined. Measure the mixture and add water to make them a total amount of 160 ml (2/3 cup). Add sugar (about 20 – 30 gram/ 2 – 3 tbsp) to taste.
– Gently pour the jelly juice onto the set mousse layer with a spoon. Pour gently to avoid ruining the mousse layer. The jelly juice shouldn’t be too warm, otherwise, the mousse will be melted. Keep the cups/peels in the fridge for 1 – 2 hours until the jelly layer is set.

13. Decorate the mousse with whipped cream, fresh fruits, chocolate, etc. of your preference. Keep them in the fridge and serve within 2 days.
* Note: Passion fruit mousse should be kept in the fridge since under the temperature of 27°C or higher, the mousse will quickly soften and melt.



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