Mulberry Mousse with Passion Fruit Coulis

During my childhood, my family spent every Sunday at my maternal grandparents’ farm. It was an adorable time of family gatherings and fun especially for me, my sister and my cousins. We played around the orchards, coffee plantations and the gardens. I loved to feed the chickens, to pick flowers and fresh fruits.

My grandma with me and my grandpa with my sister

We grew up eating fresh and wonderful food made with a lot of love by my grandma. My favorite Sunday lunch was free range chicken prepared Minas-style (frango caipira), rice, beans, collard greens and okra, everything taken from her garden. There were lots of fruit trees too like guava, mango, banana, papaya, orange, jaboticaba, loquat and the delicious mulberry, which was the one that I chose for this post.

On my last visit to Brazil, my lovely friend Alessandra gave me the idea to prepare a mulberry mousse. So I prepared the mousse with homemade mulberry jam, gelatin, condensed milk and cream.  I also made a passion fruit coulis as accompaniment. I am so glad that she gave me this idea. It was a delicious dessert for another Sunday lunch with my family!

Mulberry Mousse with Passion Fruit Coulis

Mulberry Jam

1 cup mulberries

2 tablespoons sugar

1 tablespoon lemon juice

½ cup water

Bring all ingredients to a boil in a saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes.

Mulberry Mousse

Mulberry jam prepared before

1 can sweetened condensed milk

1 can table cream or 14 oz heavy cream

1 envelope unflavored gelatin

Soak the gelatin in 2 tablespoon cold water for 20 minutes. Incorporate the gelatin into the mulberry jam. Place the condensed milk, cream and jam into the blender jar and blend for some minutes. Pour the mixture into molds or serving glasses and let stay overnight at refrigeration.

Passion Fruit Coulis

2 passion fruit, halved, pulp and juice scooped out

1/2 cup sugar

In a small sauce pan add both ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat.

Strain through a fine sieve. Cover and keep refrigerated before serving.