Esponjado de Curuba: Colombian Banana Passionfruit Mousse

Esponjado de Curuba is a light, airy dessert commonly found in regions like Bogotá and Boyacá. Utilizing the uniquely tart flavor of the curuba (banana passionfruit), this mousse-like treat is incredibly refreshing and visually delicate.

The secret to this 30-minute recipe is blending the fruit pulp very gently to avoid breaking the bitter seeds, then folding the strained juice into stiffly beaten egg whites and gelatin. Chilled until completely set, it is a foolproof, elegant dessert!

Esponjado de Curuba (Banana Passionfruit Mousse)

A light and airy Colombian dessert! Tangy banana passionfruit juice folded into stiff egg whites and stabilized with gelatin.

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Course Dessert / Sweets

Cuisine Colombian, Latin American

Servings 8 people

Ingredients

  

• 10 Banana passionfruits Curubas
• 1 heaping tablespoon Unflavored gelatin
• 6 Eggs Whites only
• 250 g Sugar
• Water

Instructions

 

• Extract the juice: The first step is to cut the curubas in half and scoop out the pulp and seeds with a spoon. Place the pulp into a blender and blend on the lowest possible setting. (Chef's Hack: It is crucial to use low power so the dark seeds do not break, which would make the juice bitter).
• Strain: Pass the blended pulp through a fine strainer to remove all the seeds, keeping only the smooth, tart juice. Set the juice aside.
• Beat the whites: Separate the egg whites and beat them in a bowl until they form firm, stiff peaks (punto de nieve). Gradually beat the sugar and the reserved curuba juice into the stiff egg whites until everything is fully integrated.
• Prepare the gelatin: Dissolve the unflavored gelatin in 2 tablespoons of cold water. Then, pour 1/2 cup of boiling water over it, stirring well until the gelatin is completely dissolved. Pour this liquid gelatin into the egg white and fruit mixture.
• Chill and serve: Continue mixing gently until the gelatin is fully incorporated. Pour the final mixture into a lightly greased mold (or individual dessert cups) and place it in the refrigerator until it becomes completely firm. You can unmold it or serve it directly from the container!

Notes

• Regional Dessert: This fruit-based dessert is very popular in the colder, high-altitude Andean areas of Colombia, specifically in Bogotá and the department of Boyacá, where the curuba fruit is widely cultivated.
• Texture Profile: The name esponjado translates to “spongy” or “aerated,” which refers directly to its light texture. This relies entirely on achieving perfectly stiff egg whites before introducing the fruit juice.

Keywords Banana Passionfruit Mousse, Esponjado de curuba