Spring has been particularly cold this year and strawberries (I mean the edible ones) are late, so I keep on buying other fruits. A week ago I was thrilled to find exceptionally aromatic and sweet organic passion fruits and then wondered what dessert I could include them in… Finally, I thought the cleaner the flavours, the better. I’m glad I steered away from chocolate and strong tasting ingredients this time because this simple yogurt mousse proved perfect enhancer of the intense flavours of passion fruit. While shopping the following Friday I even didn’t look cravingly at strawberries and headed straight to passion fruits’ corner.
TIPS: I often make several individual portions of my light yogurt mousse-based desserts (see some of them here) and they keep perfectly several days in the fridge. This one is no exception (of course passion fruit should be added just before you eat).
Whatever the form of gelatin, it’s always indicated how much you need in order to set a certain amount of liquid. I don’t want to obtain here a stiff jelly-like texture, but something similar to a mousse, so I always check the advised amount and use only about 3/4 of it.
For the first time I used here only full-fat natural yogurt, but the following time I wanted it richer/creamier, so I reduced the amount of yogurt (see below) and added a bit of cream (mine was half-fat). It was just heavenly and still remained a light dessert.
Instead of normal full fat yogurt you can use here Greek yogurt or very smooth (mixed) fresh cheese/curd cheese/quark/, also called fromage frais/serek homogenizowany)
Ripe passion fruits have wrinkled skin (I learnt it very recently!), but if you buy smooth ones, you can put them at room temperature and wait until they ripen. Afterwards keep them in the fridge.
Preparation: 5 minutes+at least 2 hours in the fridge
Ingredients (serves 4-5):
500 ml (about 17 fl oz) unsweetened full-fat yogurt (or see the TIPS above) or, if you want this dessert richer and creamier: 450 ml yogurt+50 ml cream
3/4 of the amount of gelatin necessary to set 500ml/17fl oz of liquid (usually 1 tablespoon gelatin or 6 – 8 sheets, depending on the size/brand, so check well the package and reduce the amount to about 3/4, see the TIPS above)+4 tablespoons warm water (I prefer to use hot water with powdered gelatin)
4 flat tablespoons confectioner’s sugar or sweetener of your choice
4-5 passion fruits (or more, depends on the size; I count 1 big per person or 1 and half of smaller ones)
Dissolve the gelatin in 4 tablespoons warm or hot (not boiling) water. (If using leaves, proceed as indicated on the package). (I’ve recently stumbled upon instant gelatin powder which can be added directly to any creamy mixture or liquid without previous dissolving, so check well the procedure on the package.)
Mix the yogurt (or fresh cheese) and the sweetener/sugar in a food processor.
Add the dissolved gelatin and mix well.
Pour the yogurt mixture into individual bowls or glasses and put into the fridge for at least two hours.
Just before serving, cut the passion fruits in two and scoop out the flesh on top of each mousse.