Passion Fruit Mousse - Tasty Recollections

Add condensed milk, passion fruit concentrate, and cream to a blender.
1 can, 150 ml passion fruit concentrate juice, 250 ml whipping cream
Squeeze in half of the lemon juice to start.
Juice of 1 lemon
Blend until smooth and fully combined.
Taste your mousse. If you'd like it more tangy, add a bit more lemon juice and blend again.
Repeat tasting and blending after each addition until it reaches your ideal balance of sweetness and acidity.
Pour into serving dish or cups and level the surface.
Chill for at least 4 hours or until set.

In a small saucepan, whisk water and cornstarch until smooth.
½ cup water, 1 Tablespoon cornstarch, 100 g passion fruit pulp, 3 Tablespoons sugar
Stir in sugar and passion fruit pulp.
Cook over medium heat, stirring constantly, until thickened and glossy (3–5 mins).
Let cool completely before spooning over chilled mousse. see notes

📝 Notes
Don’t use regular juice – It’s usually diluted. Go for concentrate or fresh/frozen pulp for best results.
Seeds are edible! Blend them in, strain them out, or scoop a few out—it’s up to you.
Lemon is key – It brightens the flavor and helps the mousse firm up. Lime works too!
Make ahead – This dessert can be made a day in advance. Store covered in the fridge.
Serve chilled and enjoy within 2–3 days for best texture and flavor.

Please Note that calories are only and estimate.