Mousse de maracujá 2
(Easy Passion Fruit Mousse)

There are a lot of different ways of making passion fruit mousse, including the recipe that uses the fresh fruit. Well, the fruit is not readily available in the U.S., but you can find bottled or frozen passion fruit juice ("suco de maracujá") in Latino markets or, in and around Miami, at the regular grocery store. I also use it for batida de maracujá. If you get the frozen kind, take it out of the freezer and let it thaw before you use it. This is very easy to make and serves six dessert lovers who like to go in for seconds!

2 cans sweetened condensed milk
2 cans Nestlé table cream (the thick Brazilian kind of table cream)
1 1/2 can passion fruit juice (use either can to measure juice)

Blend everything well in a blender. Pour the mixture into a large glass bowl. Refrigerate for 4 hours. Serve as is or with a crème anglaise. Here's the Brazilian version of it. It's a perfect combination of colors and flavors because the mousse will be on the tart side.

Creme de leite  

2 cups of milk

4 egg yolks

1 cup of sugar

6 whole cloves

Dissolve sugar well in milk. Beat egg yolks slightly with a whisk - or in a pinch with a fork - and add to milk and sugar mixture. Strain the mixture and cook over low heat stirring constantly with a wooden spoon until it starts to simmer. DO NOT let it boil, it will curdle on you! Refrigerate. To serve, put a couple of spoonfuls of mousse on a plate and spoon the creme de leite on top. Use the cloves to decorate the plates. Make sure your guests don't eat them! Great summer dessert.

Maria's Cookbook

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