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Recipes Dessert
Granadilla Mousse

This light, tangy mousse is just the thing after a heavy meal.


  • 15 ml (1 T) gelatin
  • 30 ml (2 T) lemon juice
  • 65 ml boiling water
  • 65 ml castor sugar
  • 2 x 115 g cups Rhodes Quality Granadilla Pulp
  • 125 ml fresh orange juice
  • 250 ml (1 C) cream, stiffly beaten



  1. Sprinkle the gelatin over the lemon juice, stir lightly and set aside until spongy.
  2. Add the boiling water and castor sugar and stir until the sugar has dissolved.
  3. Stir in 1 x 115g cup of the Rhodes Quality Granadilla Pulp and orange juice, straining out the pips if you prefer.
  4. Place the mousse in the fridge to set until it’s just thick and wobbly then fold in the cream.
  5. Spoon the mixture into serving glasses or bowls and return to the fridge to set completely before serving.
  6. To serve, spoon a little of the reserved Rhodes Quality Granadilla Pulp over the top of each mousse.

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