Brazilian Passion Fruit Mousse - Healthy Diet Recipes World

1 can (395g/14oz) Sweetened condensed milk.
1 carton (200g) or can Table cream (creme de leite) or heavy whipping cream.

1 cup (240ml) Passion fruit juice (unsweetened concentrate is best for a firm texture).

Extract the Juice: If using fresh fruit, scoop out the pulp and seeds, blend briefly with a tiny splash of water, and strain through a mesh sieve to get a smooth juice.
Blend: Pour the condensed milk, cream, and passion fruit juice into a blender.
Mix: Blend on high speed for about 3 to 5 minutes. The longer you blend, the more air you incorporate, creating the characteristic “bubbles” and airy texture seen in your photo.
Set: Pour the mixture into a glass dish or individual ramekins.
Chill: Refrigerate for at least 2 to 4 hours (or overnight) until firm and cold.

Thickness: If you want it even firmer (like a cake filling), you can add 1 packet of unflavored gelatin dissolved in a little water, though it is not strictly necessary for the standard mousse.
Topping: Many people save the fresh passion fruit seeds and boil them with a little sugar to make a tangy syrup to pour over the top before serving.