Passion Fruit Mousse
.
Yield
10 servingsPrep
5 minCook
0 minReady
1 1/6 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | whole |
passion fruit
|
* |
| 12 | ounces |
milk, sweetened condensed
|
|
| 10 | each |
maraschino cherries
|
|
| 10 | each |
mint leaves
fresh for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | whole |
passion fruit
|
* |
| 346.8 | ml/g |
milk, sweetened condensed
|
|
| 1E+1 | each |
maraschino cherries
|
|
| 1E+1 | each |
mint leaves
fresh for garnish, optional |
*
|
Directions
Cut the passion fruits in halves.
Remove the pulp and seeds and licuify in your food processer.
Save some of the seeds for garnishing.
Strain the processed pulp.
Mix the juice in the food processer with the condensed milk.
Cut off a small portion of the bottoms of the passion fruit skin halves; enough for them to stand up like small cups.
Fill these passion fruit cups with the processed condensed milk mixture.
Place a red cherry on top of each cup and add as garnish a few passion fruit seeds that you previously saved, as well as a mint leaf (optional).
Refrigerate for more than 1 hour.
Serve.
