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.