passion fruit mousse (maracuya)


2 cups frozen passion fruit pulp, defrosted
4 cups heavy cream
1 (14-ounce) can sweetened condensed milk
Mint sprigs, for garnish
Biscotti or other crisp cookies, for garnish
Special Equipment: martini glasses




Place 1 tablespoon of passion fruit pulp in the bottom of 8 martini glasses or ramekins, totaling in 1/2 cup passion fruit pulp, set them aside.

Using an electric mixer beat the cream until it holds stiff peaks. Whisk 1 1/4 cups of passion fruit pulp with the condensed milk in a large bowl, add 1/4 of the whipped cream and whisk it in. Fold in the remaining whipped cream and fill martini glasses or ramekins with some mousse. Drizzle some of the remaining passion fruit pulp over the top. Serve immediately or cover flush with plastic wrap and refrigerate for up to 8 hours. Serve cold with a mint sprig and a biscotti.