Passion Fruit Mousse

pf mousse12by Ellie Markovitch

Passion Fruit Mousse (Mousse de Maracujá)

For me this is the taste of my mom’s kitchen growing up in Brazil

pf mousse8by Ellie Markovitch
1/2 cup sweetened condensed milk (homemade recipe bellow)
4 ounces of whipping cream
1/2 cup of passion fruit pulp (about 1/2 pound of fruit)
pf mousse5by Ellie Markovitch
1) Cut the passion fruit in half and scoop out the pulp into a measuring cup to obtain 1 cup of pulp.
(Save a few tablespoons of seeds to decorate the mousse)
pf mousse9by Ellie Markovitch
2) Add the pulp to the blender and pulse a few times to release the juice from the seeds

pf mousse10by Ellie Markovitch
3) Strain the juice, discard the seeds. (The juice concentrate can be frozen, specially when you find good fruit and/or good deals.)
pf mousse11by Ellie Markovitch
4) In the blender, add passion fruit juice, whipping cream and condensed milk. Blend for 2 minutes.
Pour the mixture into a large glass bowl or individual containers. Refrigerate for 4 hours.

For the sweetened condensed milk
adapted from kitchenstewardship.com
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1 1/2 c. whole milk
1/2 sugar
1 Tbs. butter
1 tsp. vanilla
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Mix sugar and milk together in a heavy-bottomed saucepan. I used my smaller burner, stirring often to melt sugar and bring to a low simmer. I kept it cooking, uncovered, on low heat for 45 minutes checking on it every 15 minutes.
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Stir in butter and vanilla and cook until it thickens (happens very fast)
It yield a bit over 1/2 cup of very thick sauce. The goal is to reduce the milk, simmer down to about half and still have a dense liquid.
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pf mousse2by Ellie Markovitch

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