Passion Fruit Mousse

Makes 8 small servings. Recipe is from Dr. Marta Robertson. Use passion fruit concentrate or frozen passion fruit pulp; NOT passion fruit syrup.

2 12 (14-ounce) can sweetened condensed milk (reserve empty can to measure passion fruit and whipping cream)

1 can passion fruit concentrate or frozen passion fruit pulp

1 can whipping cream

Blueberries or fruit for garnish, optional


21.2 Pour condensed milk into a blender container (or mixer).

2. Add passion fruit juice concentrate and whipping cream.

3. Mix for 2-3 minutes until well blended, thick and bubbly.

4. Pour into a bowl or into small serving-size bowls or glasses, like shallow champagne glasses.

5. Refrigerate for at least 2 hours before serving. Garnish with a few berries, if desired.

Note: After 2 days in the refrigerator, you may note some separation of the cream; it is still OK to eat but it doesn’t look as nice, so better to eat it fast.