Passion Fruit Mousse

Ingredients

• passion fruit

• condensed milk

• heavy cream

• castor sugar

Method

Wash the outside of the fruit with cold water. Cut the fruit in half, then scoop out the seeds and the juice with a spoon. Save 1/4 of the mixture for garnish.

Blend for passion fruit puree. Add to a jar or the base of a blender and process until smooth. You may need to add a splash of water a little at a time to get it going. Press the mixture through a sieve to reserve the pulp and discard the seeds.

Assemble the mousse. To a mixing bowl,
add the passion fruit pulp and condensed milk. Whisk until combined. Whip the cream with a whisk in a separate bowl until smooth peaks form. Then, gently fold the whipped cream mixture into the pulp and condensed milk mixture.

Divide and chill. Portion the mousse into serving glasses or dishes and chill in the fridge for at least 2 hours or until set.

Garnish and serve. Stir the remaining passion fruit with the sugar until combined. Use it to top the chilled dessert. Enjoy!

This dessert needs to be chilled for at least 2 hours or overnight. This will give the dessert a chance to develop its flavours and develop a true mousse texture.

Recipe by Kate Hackworthy