Passion Fruit Mousse
The taste of brazilian summers
Ingredients
Mousse
- 395 g condensed milk (1 can)
- 300 ml cream (evaporated milk, reduced fat or thickened)
- 200 ml passionfruit pulp without seeds (concentrated juice will do)
- 12 g unflavored gelatin (1 bag)
Syrup
- 1/3 cup water
- 3 tbsp sugar
- passion fruit pulp with seeds
Instructions
Mousse
- Hydrate (melt) the gelatine by warming some of the cream
- Blend all ingredients until incorporated and aerated
- Divide liquid in 6 equal parfait glasses
- Leave in the fridge to set for at least 4 hours
Syrup
- Melt sugar in boiling water
- Add passion fruit pulp and mix until return to boil (about 2 to 3 min)
- Serve cold on top of mousse