Brazilian Passionfruit Mousse

Passionfruit MousseI’ve had this dessert at several get-togethers with some Brazilian friends, and I think it is one of the most glorious desserts ever. And then I learned it was one of the simplest desserts ever. Love it! So, I am passing these divine instructions on, and the best part of this dessert is you really need no time to prepare it. Note: I have also used whipped cream instead of table cream, and it work great too, and it is a little easier to find. I don’t suppose you would have to, but I blended the passionfruit and sweetened condensed milk together, then I whipped the cream up (1 cup of it), and then I folded the two together. Just as great!

Brazilian Passionfruit Mousse

1 can sweetened condensed milk
1 can Table Cream (this product is commonly used in the U.S., but it looks like sweetened condensed milk a little, and is readily available in grocery stores with good Latin American food selections)
1/2 package of frozen Passionfruit puree (Again, not found in typical U.S. grocery stores, but easily found in Latin American markets in the frozen food section. In Utah, try Rancho Market)

Combine all three ingredients in a blender and mix on low speed until blended (20-30 seconds). Pour into a bowl and place in the fridge to thicken, or enjoy immediately!


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