A Recipe for Passion . . . Fruit Mousse

by Melody Kettle

Ilson Goncalves, owner of Montclair’s hottest new restaurant, Samba Montclair, recently stopped into the Kettle Kitchen to demonstrate how to make traditional Brazilian Passion Fruit Mousse (Mousse de Maracuja).

According to llson, “all the Moms in Brazil make it.”  I could see why: it’s totally easy! If you’re a little late on planning your Valentine’s Day meal, this recipe is the perfect option for something quick and delicious.

Watch the video to see how you can blend up Passion Fruit Mousse at home.  All you need is a blender and a refrigerator. Ilson also suggests experimenting with your favorite flavors - pomegranate, peach, mango, guava, what ever you like!  Go for it!

Click through for the video and recipe!


Passion Fruit Mousse

Makes 4 servings


1 - 10.1 oz. can condensed milk

1 - 10.1 oz. can Brazilian crème de leche

6 – 7 oz. Passion Fruit Concentrate

Drain excess fluid from crème de leche.  Pour into blender with condensed milk and passion fruit concentrate. Blend for two minutes. Pour into small dessert bowls and place in refrigerator to chill for one hour.

Remove from refrigerator and top with small amount of passion fruit concentrate.  Garnish with fresh mint and strawberry.