Dessert

Soursop Mousse

Prep

15 mins

Cook

0 mins

Servings

CaribbeanEasyDessertGluten FreeVegetarianDairy Free Option

About this dish

This chilled Caribbean soursop mousse uses the fruit's naturally tart-sweet pulp whipped into a creamy mousse. One spoonful and you’ll be dreaming of island breezes.

Ingredients

UK and US measurements are both included for every recipe.

soursop pulp

fruit

400 g

Imperial: 14 oz

heavy cream

dairy

240 ml

Imperial: 1 cup

confectioners' sugar

other

40 g

Imperial: 1/3 cup

lime juice

fruit

15 ml

Imperial: 1 tbsp

lime zest

fruit

5 g

Imperial: 1 tsp

gelatin powder

other

6 g

Imperial: 2 tsp

cold water

liquid

30 ml

Imperial: 2 tbsp

Method

Bloom gelatin

5 mins

Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes until spongy.

Prepare soursop base

5 mins

If using fresh soursop, remove seeds and fibers. Blend pulp to a purée. Strain through a fine mesh strainer to remove remaining fibers.

Heat gelatin

1 mins

Microwave bloomed gelatin for 10 seconds or heat in a small saucepan until melted. Do not boil.

Combine soursop with gelatin

2 mins

Stir the melted gelatin into the soursop purée along with lime juice until well combined. Set aside.

Whip cream

3 mins

In a large bowl, beat heavy cream and confectioners' sugar until soft peaks form.

Fold mixtures

2 mins

Gently fold the soursop mixture into the whipped cream using a rubber spatula until no streaks remain.

Chill mousse

240 mins

Divide mousse into serving glasses. Refrigerate for at least 4 hours until set.

Garnish and serve

1 mins

If desired, garnish with lime zest and mint leaves before serving.

Equipment

Hand mixer or stand mixer
Fine mesh strainer
Rubber spatula
4 serving glasses or ramekins

Nutrition facts

420 kcal

Calories

4 g

Protein

35 g

Carbohydrates

18 g

Fat

4 g

Fiber

40 mg

Sodium

Tips

Make sure the soursop pulp is very smooth before folding or the mousse will be grainy.
For a dairy-free version, substitute chilled full-fat coconut cream for the heavy cream and use an extra 1/4 teaspoon of gelatin to compensate for the thinner texture.
Don't overfold or mix too quickly in step 6 or the cream will deflate and your mousse won't hold its shape.
If soursop isn't available, you may substitute an equal weight of guava or passion fruit purée, but know that the sugar and acidity will need to be adjusted.

Serving suggestions

Serve chilled with a sprinkle of toasted coconut flakes and a fresh mint leaf. This mousse also pairs well with a shortbread cookie for a tropical treat.

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Recipe by

Aaliyah Campbell

Specialises in Jamaican cuisine

Aaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.

Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.