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Brazilian Passion Fruit Mousse
How to make a Brazilian Passion Fruit Mousse.
1 can of condensed milk (14 ounces)
17 ounces of concentrate passion fruit juice
1 can (10 1/2 ounces) of drained creme de leite ( a cream with 25 percent b.f. can be used instead)
3 sheets of gelatin unflavored
1 passion fruit
5.3 ounces of butter
1 1/4 cup of sugar
3/4 cup of cocoa powder
1 teaspoon of vanilla extract
1/2 cup of flour
Let's get Cooking...
Grease and flour a springform pan.
In a bowl add butter, sugar and cocoa powder.
Put the bowl in bain marie until the butter melts and the mix turns into a paste.
Remove from bain marie and let it cool.
Add vanilla extract and eggs and mix well with a wooden spoon or spatula.
Lastly, add flour and mix well.
Preheat the oven to 350 degrees, transfer the mix to the springform pan and bake for 20 to 30 minutes.
Transfer to the refrigerator to cool.
In a blender mix the condensed milk and the creme de leite with passion fruit juice.
Hidrate the gelatin sheets in cold water for 5 minutes or until soft.
Drain the water from the gelatin sheets and add 1/3 cup of hot water. Mix until the sheets dissolve.
Add the gelatin sheets to the mix in the blender and pulse again.
Place the mix on top of the brownie dough and leave it on the fridge overnight.
When serving decorate with passion fruit seeds.
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