Creamy Passion Fruit Mousse

A restaurant-style dessert, super creamy with the perfect balance between tangy passion fruit and sweet condensed milk.

Time: 380 min · Servings: 6 · Calories: 426 kcal

Ingredients

• 240 ml passion fruit pulp
• 397 g condensed milk
• 300 ml cream
• 7 g unflavored gelatin
• 45 ml water

Method

1. Extract the pulp from the passion fruits and strain it to separate the seeds, reserving one tablespoon for the final decoration.
2. Hydrate the neutral gelatin in cold water.
3. Add the condensed milk and cream to the blender and blend until you get an emulsified mixture.
4. Add the passion fruit pulp to the blender and blend again until the mixture thickens and becomes shiny.
5. Heat the hydrated gelatin in the microwave for a few seconds until completely dissolved.
6. Incorporate the dissolved gelatin into the blender while it's still running to ensure a firm texture.
7. Pour the mixture into a clear glass container and smooth the surface with a spatula.
8. Distribute the reserved pulp with seeds over the dessert's surface.
9. Place the container in the refrigerator for 4 to 6 hours (or overnight) to achieve the ideal consistency.

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Categories: Desserts & Baking · All recipes

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