INGREDIENTS
- 1 can of cream
- 1 envelope of colorless hydrated gelatin powder
- 200 ml concentrated passion fruit juice
- 1 can of condensed milk
- 1/3 tea cup of water
- Pulp with seeds of 2 ripe passion fruit
- 3 tablespoons of sugar
METHOD OF PREPARATION
- First, let’s put the passion fruit juice, cream, condensed milk in a blender and beat very well to form a cream.
- Then add the hydrated colorless gelatin and continue beating for another 1 or 2 minutes to incorporate very well.
- Then pour into individual containers and keep in the fridge to set for 4 to 6 hours.
- Meanwhile, put the sugar, water, passion fruit pulp in a pan and keep it in the fire for 2 to 3 minutes to form a syrup.
- Soon after, wait to cool down a little and pour on top of the mousse.
- Finally, serve and enjoy this delight.
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