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Tri-Color Fruit Mousse

This tri-color mousse is fun and fruity. Blackberry, guava, and passion fruit pulp are blended with whipped cream and condensed milk, then layered to create a light and refreshing summer treat. The fruit powders are totally optional, but will help give each layer a nice boost in color!

Tasty Team

Total Time

35 minutes

35 min

Prep Time

20 minutes

20 min

Cook Time

15 minutes

15 min

Total Time

35 minutes

35 min

Prep Time

20 minutes

20 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

Blackberry Layer

  • 1 tablespoon cold water
  • 1 teaspoon unflavored gelatin powder
  • ½ cup frozen blackberry pulp (75 g), thawed
  • 1 tablespoon blackberry powder, optional
  • ¾ cup heavy cream (180 mL)
  • ½ cup sweetened condensed milk (120 mL)

Guava Layer

  • 1 tablespoon cold water
  • 1 teaspoon unflavored gelatin powder
  • ½ cup frozen guava pulp (130 g), thawed
  • 1 tablespoon guava powder, optional
  • ¾ cup heavy cream (180 mL)
  • ½ cup sweetened condensed milk (120 mL)

Passion Fruit Layer

  • 1 tablespoon cold water
  • 1 teaspoon unflavored gelatin powder
  • ½ cup frozen passion fuit pulp (130 g), thawed
  • 1 tablespoon passion fruit powder, optional
  • ¾ cup heavy cream (180 mL)
  • ½ cup sweetened condensed milk (120 mL)

For Topping

  • 4 tablespoons passion fruit pulp
  • 6 blackberries, halved lengthwise

Preparation

  1. Make the blackberry layer: In a medium bowl, whisk together the water and gelatin.
  2. In a small saucepan over medium-high heat, bring the blackberry pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the blackberry powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
  3. In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the blackberry pulp mixture and fold with a rubber spatula completely combined.
  4. Divide the mixture evenly between 4 10-ounce glasses. Refrigerate while you make the guava layer.
  5. Make the guava layer: In a medium bowl, whisk together the water and gelatin.
  6. In a small saucepan over medium-high heat, bring the guava pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the guava powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
  7. In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the guava pulp mixture and fold with a rubber spatula completely combined
  8. Divide the mixture evenly between the glasses, layering on top of the blackberry layer. Refrigerate while you make the passion fruit layer.
  9. Make the passion fruit layer: In a medium bowl, whisk together the water and gelatin.
  10. In a small saucepan over medium-high heat, bring the passion fruit pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the passion fruit powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
  11. In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the passion fruit pulp mixture and fold with a rubber spatula completely combined.
  12. Divide the mixture evenly between the glasses, layering on top of the guava layer. Refrigerate for at least 15 minutes, and up to 3 days, until the mousse sets completely.
  13. Top each mousse with 1 tablespoon of passion fruit pulp and 3 blackberry halves.
  14. Enjoy!

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