Close this search box.
Close this search box.

Fresh Fruit Mousse

Mousse alla Frutta sopra mini pasticcini di frolla
This fruit mousse is really great for making modern cakes, or, why not, enjoyed on its own as dessert.
In this recipe, I propose 2 different ways of preparing it, either using fresh fruit juice, or fruit puree.
Preparation: 30 minutes
Total Time: 30 minutes
RECIPE FOR: 1 Kg of Fruit Mousse


  • Electric Mixer or a Stand Mixer
  • Cooking Thermometer


IF USING FRUIT JUICE (e.g. Orange, Tangerine, Grapefruit, etc...)

  • 250 gr Fresh Fruit Juice
  • 350 gr Italian Meringue See recipe below
  • 450 gr Heavy Cream partially whipped
  • 20 gr Gelatin Sheets

IF USING FRUIT PUREE (e.g. Strawberry, Raspberry, Melon, etc...)

  • 350 gr Fruit Puree
  • 300 gr Italian Meringue See recipe below
  • 350 gr Heavy Cream partially whipped
  • 25 gr Gelatin Sheets

For the Italian Meringue

  • 110 gr Egg Whites
  • 20 gr Granulated Sugar Quantity 1
  • 65 gr water
  • 200 gr Granulated Sugar Quantity 2


For the Italian Meringue

  • Bring water and sugar (quantity 2) to 121°C (250°F). Pour half of the syrup over the whipped egg whites in a stand mixer at medium speed with the sugar (quantity 1); then gradually incorporate the remaining part of the syrup.
  • Let it whip at medium speed until the mass has increased in volume. Place the meringue on a clean baking sheet lined with cling film and let it cool quickly before using.
  • If you don't have a blast chiller, you can put the meringue in the freezer for about an hour.


  • Heat a portion of fruit juice in the microwave and incorporate the softened and well-squeezed gelatin, stirring to dissolve it completely.
  • Add a first portion of cold Italian meringue to the juice to aerate the mixture, and finally fold in the rest of the meringue, stirring gently from bottom to top.
  • Once you have obtained a smooth mixture, add the semi-whipped cream.
  • Use immediately to fill cakes or assemble the dessert.


  • Heat a portion of fruit pulp in the microwave and dissolve the softened and well-squeezed gelatin into it, making sure to completely disperse it.
  • Proceed as described above.


For a successful Italian meringue, learn how to prepare it best at Biancolievito's Pastry School.


Calories: 637kcal | Carbohydrates: 41g | Protein: 11g | Fat: 49g | Saturated Fat: 31g | Cholesterol: 183mg | Sodium: 97mg | Potassium: 130mg | Sugar: 37g | Vitamina A: 1960IU | Vitamina C: 1mg | Calcio: 91mg | Ferro: 1mg


3 comments about “Mousse alla Frutta”

    1. Ciao Gabriele,
      in questa ricetta ho usato una gelatina ARGENTO 180 Bloom!
      Lo specifico nella ricetta, grazie della segnalazione!

      A presto!

Lascia un commento

Your email address will not be published. I campi obbligatori sono contrassegnati *

Voto della Ricetta


Restiamo in contatto

Iscriviti alla Newsletter di Biancolievito!

Niente spam o offerte promozionali…Promesso!