1 can of sweetened condensed milk
8 passion fruit
500 ml whipping cream
14 g gelatine sheets
We got this delightful recipe from our Colombian farmer, Jorge. Passion fruit mousse is a very popular dessert in Colombia. It's not only scrumptious but also very simple to put together. Jorge: 'In Colombia, the traditional way to make this mousse is to use sweetened condensed milk. This ingredient is combined in this recipe with whipped cream to make the mousse deliciously light and smooth.'
Slice the passion fruit in half and scoop out the pulp and seeds. Press the seeds through a sieve to remove them from the pulp.
Reserving a little pulp for garnish, add the rest to the sweetened condensed milk and stir to combine thoroughly. In a separate bowl, whip the cream until partially stiff. Soak the gelatine in a little warm water. Squeeze excess water out of the sheets.
Combine the fruit pulp mixture with the whipped cream. Add the gelatine and stir until completely smooth. Pour the mixture into small individual moulds.
Refrigerate until the mousse has partially set. Serve the mousses topped with the reserved passion fruit pulp. Enjoy!