• Frozen Passion Fruit Mousse


Frozen Passion Fruit Mousse

By Andrew Zimmern

This passion fruit mousse with coconut and lichee nuts is my idea of the perfect tropical dessert.

Frozen Passion Fruit Mousse


  • 4 egg yolks
  • 1/2 cup sugar
  • 1   3/4 cups heavy cream
  • 2 ounces Alize passion fruit liqueur
  • 2 tablespoons orange zest
  • 3 tablespoons passion fruit puree, Goya makes a nice one that’s available in most markets. Don’t use juice!


  • Lichee nuts, canned are fine
  • Toasted unsweetened coconut
  • Pulp of  3 ripe fresh passion fruit



Whip the egg yolks and sugar in a food mixer with a whisk attachment until stiff. Reserve.

Whip the cream until stiff. Fold cream into eggs. Fold in the Alize, passion fruit puree and orange zest.

Using a spatula, put the mousse in a pastry bag fitted with a conventional large spout tip.

Divide the passion fruit mousse into six wine glasses or small glass bowls. Freeze for 4 hours. Garnish with some lychee, fresh passion fruit and toasted coconut, and serve.

NOTES The passion fruit mousse may be made a day in advance (do not put the garnishes on in advance).

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