3 Ingredients & 5 Minutes Lead To This Amazing Dessert

Photo: Courtesy of Nila Jones/Serious Eats.
You've been cooking all day for your sweetheart or your best pals, and you forgot to make dessert. What do you do? Easy: Pull out this three-ingredient, five-minute frozen-fruit mousse that is not only company-worthy but ultra-light and infinitely adaptable!

I have to admit, I'm usually not a big fan of "light" desserts. All too often, they just don't look, taste, or feel like dessert. And, what's the point of eating dessert if it doesn't give you that YAY-I-HAD-DESSERT!  happy feeling? But, this five-minute fruit mousse is everything you could ever hope for. It's light and fluffy, like a soft, sweet cloud, and it's packed with bright flavors. 

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I first got the idea for this a few weeks back when my rocking, rebel boyfriend and I were chilling on the couch, watching a rerun of MasterChef Australia. One of the show's hosts, Matt Preston, made it, though he calls it 1-Minute Ice Cream. I wouldn't call his recipe (well, my version of it) ice cream, per se, because it's really too light and not quite cold enough. 

The recipe calls for only three ingredients — frozen fruit, sugar, and an egg white — and the single step of pureeing the stuff in a food processor. What comes out is a light, luscious fruit mousse.

Photo: Courtesy of Nila Jones/Serious Eats.
How does it work? Well, try to put frozen fruit and sugar into a blender, and you end up with a thick smoothie. Delicious, but not quite a dessert. The egg white is what turns the fruit puree into a luscious, velvety mousse with body and volume. If you're squeamish about using raw egg whites, look for pasteurized eggs (or perhaps avoid this recipe altogether if you're pregnant).

As for the sugar, you can modify the amount you use, or even leave it out altogether. While sugar is an essential ingredient in traditional sorbets (it lowers the freezing temperature and keeps sorbets smooth and free of any large ice crystals), with a mousse like this, you don't need it for textural reasons, only for flavor, which opens you up to more options. Of course, you can also replace the sugar with another sweetener like honey, maple syrup, or even stevia. If you decide to use honey or maple syrup, be aware that the flavors of both are quite pronounced and can easily overpower the delicate flavor of the fruit. Remember: You can always add more after tasting the first time! 

Related: An Easy, 30-Minute Dinner Recipe

Start by combining a couple cups of frozen fruit and two tablespoons of sugar (or another sweetener, to taste) in the bowl of a food processor. For the fruit, you can use almost anything you like. I've mostly tried summer berries (I love to use raspberries) and tropical fruits, but you can also use frozen bananas, peaches, or pears if you're making this dessert in the winter. (If you are starting with fresh fruits, cut them into pieces and freeze them on a sheet tray or large plate before incorporating them in the food processor.)
Photo: Courtesy of Nila Jones/Serious Eats.
Next, blitz the fruit and sugar into a puree. Don't worry if there are still some chunky bits in there; they'll disappear once you add the egg white. After the egg white is added, process until the mixture has dramatically lightened in color and has tripled in volume. It takes about two minutes.

And, that's it. Done!

Related: You've Never Had Pasta Like This Before 

But, you don't have to stop there. There are so many variations to this dessert! Try adding a dollop of whipped cream, for example. And what about chocolate shavings, or a drop of vanilla extract or a touch of lemon juice to boost the fruity flavors? It all works.

One last thing: Because there's so little sugar in this mousse, it doesn't keep well. I recommend serving it straight out of the food processor. It holds for about two hours in the fridge before it starts to collapse, but I doubt you'll have a problem finishing it!

Next: Get The Full Recipe Here

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