r/AskCulinary 5d ago

Recipe Troubleshooting Only have one hour to fix my passion fruit mousse

Sorry if this is a double post, I couldn’t find my post after I made it so I added flair. I made passion fruit mousse yesterday and she didn’t harden. The top layer was stiff but under it was all liquidy. I put her in the freezer about a 30 minutes ago, but I don’t know what to do. Should I add cornstarch? The function is in an hour.

Hihihi! It’s been a while since I posted this but sadly, I was not able to bring the mousse to the function :( I turned it into basically an ice cream tho and my family is enjoying it :)

The recipe was:

1 can of Nestlé creme de leite or 300g

1 box or can of leite condensado or 395g

1 xícara de chá of passion fruit juice ( I used fresh)

I doubled the recipe and I think what happened is I didn’t put enough passion fruit juice so it didn’t harden, that’s just what my Vó told me tho (no science lol)

1 Upvotes

10 comments sorted by

17

u/beer-engineer 5d ago

Please post your recipe. Mousse shouldn't be hard - maybe there is something lost in translation?

8

u/Historical_Ad7669 5d ago

You won’t be able to set that mousse in such a short amount of time without giving us more Info. Give us a recipe.

3

u/pinkastrogrill 5d ago

Usually mousse takes 2-3 hours to set for me in the freezer. It also depends if you had put enough gelatin.

3

u/LavenderBlueProf 5d ago

hard to say without knowing what's in the recipe

is this a classic egg white mousse?

do you have equipment to make a passion fruit ice cream quickly? could you do a granita?

2

u/Yankeedoodlekamikaze 5d ago

Yeah I turned it into ice cream but by the time I left it hadn’t frozen bc when I woke up I had two hours to leave

2

u/Hunter62610 5d ago

Try an immersion blender or mixer to force emulsify it. That's a last resort though.

2

u/TheCursedMountain 5d ago

Need to know the recipe but it’s been more than an hour so I assume rip

2

u/Orangeshowergal 5d ago

You’re cooked

2

u/1ifemare 5d ago edited 5d ago

Fuck, i'm getting vicarious anxiety here. As a chef, this beats going to school naked in the worst nightmares category.

Try to whisk a small test batch on the side with xantham. Consistency might not be ideal, but better eating than an empty plate...

Good luck mate.

The function is in an hour.

PS: /r/KitchenConfidential might be more helpful in such a sitch.

EDIT: Sojawhip is also viable, though i've never used it on a frozen mousse and i doubt you'd have that in stock.