Passion Fruit Mousse

This easy dessert is light, sweet and full of flavour. Quick to put together it’s ideal for a midweek treat - just make sure to chill fully prior to serving.

Ingredients

For the Mousse:

• 1 can condensed milk

• 1 can milk (skimmed, semi-skimmed or whole all fine)

• 200ml passion fruit juice (from concentrate)

• 1 gelatin powder sachet (12g)

For the passion fruit gelée topping:

• 2 ripe passion fruits

• 3 tbsp caster sugar

• 1/3 cup water

Method

For the Mousse:

in a small container, put 8 tbsp warm water. Sprinkle gelatin on top, briskly whisk with a fork until gelatin has dissolved, let rest for 5 minutes.

In a large bowl, whisk the condensed milk, the milk and the passion fruit juice until bubbles form and the mixture looks aerated (around 5 minutes).

Add the gelatin mixture to the mousse mixture and whisk again, for a further 2/3 minutes.

Pour combined mousse mixture into small ramequins. Take to fridge and refrigerate for at least 4 hours.

For the passion fruit gelée topping:

In a small heavy bottomed saucepan, combine water, sugar and pulp of the passion fruits. On medium heat, bring to a low boil. Keep stirring as the mixture reduces, turning into a loose jam-like texture. Set aside to cool.

When mousse is chilled and ready to serve, take the passion fruit gelée and with a spoon gently place it on top of the mousse. Serve immediately.