If you're looking for a light and fruity dessert with a smooth, velvety texture, this Creamy Kiwi Mousse is just the thing. Made with fresh kiwi fruit, whipped cream, and a touch of lemon, this no-bake treat is both refreshing and indulgent. It's perfect for spring brunches, summer dinners, or anytime you crave something sweet but not heavy.
Why Everyone Will Love This Recipe
- Delicate and fruity flavor with a tangy kiwi kick.
- No oven needed—great for warm-weather months.
- Light, airy texture thanks to gently folded whipped cream.
- Easy to make ahead for dinner parties or special occasions.
- Naturally green, making it a visually stunning dessert!
What Is Kiwi Mousse?
Kiwi mousse is a chilled dessert made by combining a smooth kiwi purée with whipped cream and gelatin for stability. It’s a modern twist on classic mousse, offering a vibrant green color and a unique tropical tang. While mousse originated in French cuisine, fruit-based variations like this one have become popular worldwide for their lightness and versatility. The citrus undertones from lemon juice enhance the kiwi’s brightness, creating a dessert that’s as elegant as it is refreshing.
Pro Tips for the Best Kiwi Mousse
- Use ripe kiwis: Look for slightly soft kiwis for a sweeter, more intense flavor.
- Dissolve gelatin properly: Let it bloom in cold water for 10 minutes before heating.
- Strain the purée: This removes seeds for a silky-smooth texture.
- Whip cream to soft peaks: This keeps the mousse light and airy.
- Fold gently: Use a spatula and slow movements to keep the mousse fluffy.
Frequently Asked Questions
Can I make kiwi mousse without gelatin?
Gelatin is what helps the mousse set, but you can substitute with agar-agar if you'd prefer a vegetarian option. Use about half the amount and follow package instructions.
How long does kiwi mousse need to chill?
It should be refrigerated for at least 3 hours, or until set. For best results, chill overnight.
Can I use frozen kiwi?
Fresh is best for texture and taste, but if using frozen kiwi, make sure to thaw and drain well to prevent excess moisture.
Why strain the kiwi purée?
Kiwi seeds can be crunchy or bitter. Straining creates a smoother, more refined mousse texture.
Is this dessert very sweet?
No—kiwi mousse has a balanced, mildly sweet flavor. You can adjust the sugar depending on your fruit's ripeness.
How to Store Kiwi Mousse
Cover each serving with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Avoid leaving it at room temperature too long, as the mousse may lose its structure.
How to Freeze Kiwi Mousse
Freezing is not recommended for kiwi mousse, as the whipped cream may separate when thawed. For best texture, enjoy it freshly chilled.
Ingredients
How to Make Creamy Kiwi Mousse
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In a small bowl, add the gelatin powder and 3 tablespoons of cold water. Let it sit for 10 minutes to bloom.
In a small bowl, add the gelatin powder and 3 tablespoons of cold water. Let it sit for 10 minutes to bloom.
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Peel and chop the kiwis into small pieces. Place them in a saucepan with sugar and lemon juice. Bring to a boil and simmer for 10 minutes, stirring occasionally.
Peel and chop the kiwis into small pieces. Place them in a saucepan with sugar and lemon juice. Bring to a boil and simmer for 10 minutes, stirring occasionally.
Once the kiwi compote has softened, stir in the bloomed gelatin. Mix well to dissolve completely, then remove from heat and let cool to room temperature.
Once the kiwi compote has softened, stir in the bloomed gelatin. Mix well to dissolve completely, then remove from heat and let cool to room temperature.
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In a mixing bowl, whip the heavy cream until soft peaks form. Set aside.
In a mixing bowl, whip the heavy cream until soft peaks form. Set aside.
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Use an immersion blender to purée the cooled kiwi mixture until smooth. Strain through a fine mesh sieve to remove seeds and ensure a silky texture.
Use an immersion blender to purée the cooled kiwi mixture until smooth. Strain through a fine mesh sieve to remove seeds and ensure a silky texture.
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Gently fold the whipped cream into the strained kiwi purée using a spatula, working in batches until fully combined and smooth.
Gently fold the whipped cream into the strained kiwi purée using a spatula, working in batches until fully combined and smooth.
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Spoon or pipe the mousse into serving glasses. Refrigerate for at least 3 hours or until set.
Spoon or pipe the mousse into serving glasses. Refrigerate for at least 3 hours or until set.
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Garnish with fresh kiwi chunks or a sprig of mint, and serve cold.
Garnish with fresh kiwi chunks or a sprig of mint, and serve cold.
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