I’m afraid this isn’t quite a new recipe. When my friend Cat asked me for a Passion Fruit Mousse, I remembered that the recipe for the Creamy Lime Mousse seemed to work with any acidic fruit, and decided to give it a go.

As it turns out, if you whip the evaporated milk before incorporating the condensed milk and the fruit pulp, instead of creamy and dense, the mousse is light and fluffy, as if you were using egg whites. My friend, quite an exigent eater, thought it was yummy. Mission accomplished!

Passion Mousse

450g passion fruit pulp
1 can of evaporated milk
1 can of condensed milk

Strain the passion fruit pulp into a small bowl, and reserve the seeds for decorating.

In a large bowl, whip up the evaporated milk with an electrical mixer until it’s all foamy and at least doubled in size.

Slowly incorporate the condensed milk, followed by the fruit pulp and beat until fully blended.

Divide into small pots and decorate with the reserved seeds. Chill for a couple of hours before serving.