RECIPE - Passion Fruit Mousse (Mousse de Maracujá)

If Brazil declared a national dessert, it would most likely be passion fruit mousse. Easily and quickly made, it is served at dinner parties at home, it's a staple in the dessert counters of delicatessens and bakeries, and it appears front and center on many restaurant menus.

When made at home in Brazil, passion fruit mousse calls for fresh passions fruits (about 6 large), sweetened condensed milk, and a dairy product called creme de leite, which is somewhat similar to evaporated milk. Since the fresh fruit and the creme de leite can be difficult to obtain outside Brazil, here is a recipe which can easily be made in most North American cities (and probably European, Asian, and African too, for that matter).

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RECIPE PASSION FRUIT MOUSSE

• 1 cup (250 ml.) whipping cream
• 1 cup (250 ml.) sweetened-condensed milk
• 1/2 cup (125 ml.) frozen passion fruit juice concentrate
• (optional) one fresh passion fruit

Put all the ingredients in a blender, and blend at low speed until the liquid becomes light at fluffy. Pour the mixture into a serving bowl, or individual dessert dishes. If fresh passionfruit is available, spread a small amount of pulp, including seeds on top of the mixture. Chill for at least 2 hours prior to serving. Serves 4.