Low carb passion fruit mousse
A favorite dessert for many, now in a low carb version. Learn how to do it!
This mousse is prepared with sour cream, colorless gelatin, xylitol and passion fruit.
Simple and tasty just like the traditional one and now without any defects.
- Pulp of 1 large or 2 small passion fruit - 300 grams of sour cream - 5 tablespoons full of xylitol - 12 grams of unflavored powdered gelatin (1 packet)
1 - In a blender, beat the passion fruit pulp with half a cup of water and strain; 2 - Hydrate the gelatin powder with 5 tablespoons of water and mix well; 3 - After the gelatin sets (5 minutes) microwave for 15 seconds;
How to prepare the mousse
4 - Beat all ingredients in a blender until smooth and homogeneous; 5 - Pour into a container and refrigerate until firm (about 4 hours) 6 - Serve and decorate with passion fruit pulp.
If the mousse is too firm when removed from the fridge, leave it outside the fridge for a few minutes before serving, to improve the texture. Or another option you can make if you find the texture too firm is to process the mousse after it has set until you get a creamy mousse.
Note: the recipe is sour and not too sweet, if you want, add more xylitol to the recipe if you like it sweeter.
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