Passion Fruit Mousse with Chocolate Icing
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Make a juice with the passion fruit, sieve it, add 2 cans of condensed milk and the two cans of the whey-free cream.
Blend in a blender until creamy.
Put it in a glass refractory and leave it in the fridge until it gains consistency.
Melt the chocolate in a bain-marie, add the cream.
Place the Belgian chocolate flakes on top to decorate. If you want, garnish with strawberries too.
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