Passion Fruit Mousse in the shell or Pyrex

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🇧🇷Brazil

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(Português)

240 min(s)

9 servings

Ivana Soares

Cut 8 passion fruits in half and sift the pulp, discarding the seeds (you can lightly beat them in a blender). Book the shells.
After sifting, reserve about 1/2 cup of this juice for later.
Then put the rest of what was sifted into a container along with condensed milk and 1/2 of the Heavy cream.
Whip in a mixer until well blended and smooth (can be used in a blender)
Add the lemon juice and beat some more.
Use the leftover passion fruit pulp (including the seeds) and 1/2 cup of juice that you separated to decorate, mix and reserve!

For the Mousse in the shell.
Wash the shells well, remove all the fibers and accommodate them in a baking dish or large pyrex.
Put a little of the mousse (which was beaten) in each shell and, with a spoon, put the "juice" with the seeds on top to decorate.
Refrigerate for at least 2 hours. Serve in the shells themselves.

For the mousse in the pyrex (syrup)
Place the passion fruit pulp in a pan, add sugar and bring to medium low heat.
Stir from time to time, to avoid burning at the bottom, let it boil until espresso.
Tip: Using a spoon remove the foam that forms while the syrup boils, that way you will get a very shiny syrup.
When the syrup is espresso, turn off the heat and let it cool completely before using.
Then just put the mousse we made in a pyrex and top with syrup.
Kepp it on the refrigerator for two hours. And enjoy!

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