Light, fluffy, and bursting with lilikoi flavor! This amazing dessert comes together in 10 minutes for a decadent yet delicate dessert that will have you coming back for more!
I’ve been throwing a lot of lilikoi recipes at you lately…sorry, not sorry! Lilikoi is too fantastic of a fruit to regret any of it! The flavor is incredibly bold and lands somewhere between extremely sweet to extremely tart, depending on the individual fruit. But there really is nothing like it!
We had an incredible harvest this year. We had so much fruit! Our vines produce more than I can use right away, so I freeze the juice in half-cup containers, making it super easy to pull out what I need for a recipe.
This recipe is a favorite not only because it tastes amazing but because it comes together in 10 minutes with just a few ingredients.
One of the challenges with mousse is getting the texture right and having the whipped cream set up and firm. With the addition of just a little unflavored gelatin, it gives this mousse the perfect, foolproof consistency every time! Give it a try! You won’t regret it.
The Simple Steps to Making Lilikoi Mousse:
- Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
- In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
- In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
- Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
- Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
- Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
- Garnish with whipped cream and fresh fruit.
That’s it! You’re done! So simple and so good!
Lilikoi Mousse
Ingredients
- 1 teaspoon unflavored gelatin
- 2 tablespoons water
- â…“ cup granulated sugar
- 6 tablespoons fresh lilikoi juice
- 1 teaspoon lemon zest
- 1 cup heavy cream or heavy whipping cream, very cold
Garnish Suggestions:
- fresh fruit
- lemon wedge
- whipped cream or cool whip
Instructions
- Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
- In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
- In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
- Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
- Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
- Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
- Garnish with whipped cream and fresh fruit.
Notes
The flavor is outstanding! I am in Oregon and found frozen lilikoi juice at Walmart, out of all places. Just lilikoi juice cubes, no added sugar. I made as directed, super cold bowl and even some of my lilikoi juice had some ice crystals, but I could only achieve soft peaks. I divided it into 12 small tastes as we can always have two small tastes 🙂
I think next time I make this, I might try and get the whipping cream to stiff peaks, then add the lilikoi juice and see if I can maintain the stiffness. It tastes yummy with toasted Oregon hazelnuts on top. Thanks for the recipe! I have made Auntie Lilikoi’s mousse recipe and while that is good, I like that this recipe is just a bit more tart. I love the tartness and flavor punch. Thanks again!
What I wanted to say is last time I made this mousse, it didn’t whip up like in your picture. Well, I am pretty sure I miscalculated the amount of liliikoi juice and put 6 ounces instead of 6 TBSP. Today I made it and it definitely turned out more like yours. I will say, I did like the tartness of my previous batch! but this is delicious as well. I froze my previous batch and took it out as needed (I made 12 servings instead of 4 before so that it was a nice taste but not gluttonous as we are trying to cut back on our calories). It froze well and thawed out nicely not losing any volume. I topped it with chopped hazelnuts and super yummy.