I am Brazilian by birth, and I love to cook traditional recipes. This tangy exotic dessert, also known as mousse de maracuja, is from my Portuguese grandmother, the one who never measures ingredients or follows a recipe. It was like pulling teeth to get her to give this to me several years ago, but I’m glad she did.
8 passion fruits*
1 (14 ounce) can sweetened condensed milk
2 cups cream
half a package of gelatin
*Alternative: Half of a 14 oz package of Goya brand 100% Passion Fruit pulp (found at Latin grocery stores)
- Break the passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth.
- Stir in gelatin and sweetened condensed milk.
- In a chilled bowl, beat cream until stiff peaks form (takes a while).
- Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.
- Transfer into individual dessert cups.
- Refrigerate overnight to set.
- Eat alone or serve with pound cake, angel food cake or as a parfait with fruits such as mango and berries.