A tropical dessert to wow. Passion Fruit Mousse.

Passion Fruit Mousse

1 ⅓ cups (290g) heavy cream, cold
1 can (397g) sweetened condensed milk
1 cup (265g) passion fruit pulp or unsweetened juice concentrate

Add all ingredients together. Mix well.
Pour the mousse into a serving bowl or individual glasses. Refrigerate for at least 3 hours, until set.

Passion fruit syrup

Ingredients:

50 ml passion fruit pulp
50 g sugar
50 ml water
Instructions:

In a medium saucepan over medium heat, combine the passion fruit pulp, sugar, and water.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sugar is dissolved and the syrup is thickened.
Remove from heat and let cool completely.