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
65% would make again
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
Nutrition Info
- Calories 751
- Fat 56g
- Carbs 66g
- Fiber 5g
- Sugar 60g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Make the blackberry layer: In a medium bowl, whisk together the water and gelatin.
- 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.
- 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.
- Divide the mixture evenly between 4 10-ounce glasses. Refrigerate while you make the guava layer.
- Make the guava layer: In a medium bowl, whisk together the water and gelatin.
- 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.
- 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
- Divide the mixture evenly between the glasses, layering on top of the blackberry layer. Refrigerate while you make the passion fruit layer.
- Make the passion fruit layer: In a medium bowl, whisk together the water and gelatin.
- 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.
- 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.
- 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.
- Top each mousse with 1 tablespoon of passion fruit pulp and 3 blackberry halves.
- Enjoy!
- Love this recipe? Download the Tasty app to save it and discover others like it.
