Passion Fruit Mousse

Ingredients

• 400mL Cream (35%)
• 300mL Condensed Milk
• 565g Passion Fruit Pulp (with seeds)
• 3 Passion Fruits (topping)
• 5 Sheets of Gelatin

Recipe

1. Whisk the passion fruit pulp (juice and seeds) with the condensed milk for a few minutes.

2. Pour the whipping cream into the mixing bowl and whisk at high speed until stiff peaks form.

3. Add the passion fruit mixture to the cream and stir until well mixed.

4. Hydrate the gelatin sheets in very cold water for 5 minutes. Drain excess water and microwave for about 10 seconds, until dissolved. Add to the previous mixture.

5. Pour the mixture into a large ball or small glasses and refrigerate overnight or for at least 4 hours.

6. Serve garnished with fresh passion fruit pulp.