Passion Fruit Mousse
4 passion fruit (or ⅓ cup passion fruit pulp 80ml, fresh or frozen and thawed)
½ cup sweetened condensed milk (150g)
⅔ cup heavy cream (160ml)
2 teaspoons caster sugar
Cut the passion fruits in half and scoop out the seeds and juice.
Set ¼ of it aside, and put the rest into a blender (or a container and blend with a hand held stick blender.)
Process it for a few seconds to break it up (you may need to add a splash of water).
Press it through a fine mesh sieve over a bowl to remove the seeds. Discard the seeds.
Add the condensed milk to the bowl of smooth pulp and whisk well to combine.
In a separate bowl, beat the cream until soft peaks form.
Gently fold the whipped cream into the passionfruit and condensed milk mixture.
Divide the mousse between glasses or serving dishes and chill for at least 2 hours.
Meanwhile, stir the remaining passion fruit pulp with the sugar and refrigerate.
When you’re ready to serve the passionfruit mousse, top with the passionfruit pulp.