Passionfruit Mousse

Passionfruit Mousse


2 cup fresh heavy cream
1/2 cup condensed milk
4 passionfruits for juice (blend pulp and sieve - leave seeds for garnish)
5 g unflavoured gelatin
1 cup hot water


Blend the cream, condensed milk and passionfruit juice.

Dissolve the gelatin in hot water and stir.

Blend both mixtures together. Divide into small cups or ramekins and chill for 2-4 hours. Garnish with passion fruit pulp just before serving.

This recipe will yield approximately 6 large ramekins or 14 small cups.

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