Mousse de Maracuja (Passion Fruit Mousse)

Ingredients

Unflavored gelatin

1 tablespoon

Water

1/4 cup

Condensed milk

1 (14-ounce) can

Passion fruit juice

1 cup

Whipped cream

1 cup

Passion fruit pulp

1/2 cup, for garnish

Mint leaves

a few, for garnish

Instructions

1. In a small bowl, sprinkle the gelatin over the water and let it stand for 5 minutes to soften.
2. In a blender, combine the passion fruit juice and condensed milk. Blend until smooth.
3. Heat the softened gelatin in the microwave for 15-20 seconds, or until it turns to liquid. Be careful not to let it boil.
4. Add the liquid gelatin to the blender and blend again until it's fully incorporated into the mixture.
5. Pour the mixture into a large bowl. Gently fold in the whipped cream until the mousse is light and airy. Be careful not to overmix, as this can make the mousse heavy.
6. Divide the mousse among individual serving dishes and refrigerate for at least 2 hours, or until the mousse is set and firm.
7. Before serving, garnish each mousse with a spoonful of passion fruit pulp and a sprig of fresh mint. The pulp adds an extra burst of tropical flavor, while the mint provides a refreshing contrast.