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–+ servings

Passion-fruit kefir mousse

Prep Time 10 minutes
Chilling 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings
Print the recipe

Ingredients

Mousse base

  • 125 ml passion-fruit juice From about 6–8 fresh passion fruit; strain before measuring and do not dilute with water.
  • 200 ml plain milk kefir Unsweetened.
  • 200 ml heavy cream Unsweetened liquid cream; no need to whip.
  • 75 ml plain water For blending the mousse base.
  • 5 tbsp granulated sugar Fine sugar dissolves fully in the cold blend.

Gelatin

  • 12 g unflavoured gelatin powder Unsweetened and unflavoured.
  • 5 tbsp plain cold water For soaking the gelatin; measure separately from the mousse water.

You will need

  • Blender
  • Fine-mesh sieve
  • Measuring jug and measuring spoons
  • Kitchen scale
  • Small microwave-safe bowl
  • Microwave
  • Dessert glasses

Instructions

  • Prepare 125 ml of juice by briefly pulsing fresh passion-fruit pulp in the blender and straining out the seeds; do not add water.
  • Sprinkle the gelatin powder over its cold water in the small bowl and leave for 5 minutes to absorb the water.
  • While the gelatin soaks, blend the strained juice, kefir, cream, water for the mousse base and sugar for 3 minutes.
  • Microwave the soaked gelatin for about 15 seconds to dissolve it; if granules remain, heat for another 5 seconds without letting it boil.
  • Let the dissolved gelatin cool slightly before adding it to the mousse base, but keep it liquid.
  • Blend the fruit mixture while gradually adding the liquid gelatin, mixing until smooth.
  • Pour the mixture evenly into four dessert glasses.
  • Cover and refrigerate for at least 3 hours, allowing longer if the mousse has not set.

Storage and safety

Keep covered at 4°C (40°F) or below and eat within 3 days, or sooner if the dairy packaging gives a shorter period after opening. Discard if left at room temperature for over 2 hours, or over 1 hour above 32°C (90°F). Do not freeze, as this can damage the texture.