Maracuja Mousse

Maracuja Mousse

CT's wife told us that her expert-cook husband's weakness was dessert. Not exactly for it, but for not being "very good" at making it. I figured that the Maracuja Mousse that he made us on the day we were invited to lunch must therefore not be difficult to prepare.

I wasn't wrong about that and indeed it was a simple, refreshing and delicious dessert - if you like yours tangy and not too sweet. And from the basic passion fruit mousse, the possibilities of using it to compose/prepare more complicated sweets are interesting, but let's just start with this.

Maracuja Mousse :

200ml Whipping Cream or Crème fraîche (with minimum 40% fat)

400ml Sweetened Condensed Milk

4-500ml Maracuja Juice (if using bottled must contain minimum 50% fruit)

Whip the cream till thick and stiff.

Add the condensed milk and whip again.

Pour in the maracuja juice (if using the fresh fruit, include the seeds as well) and whip everything together.

Chill in the fridge for a few hours before serving, leaving time for the mousse to set and stiffen.

I was quite surprised to discover that the family loved it. The Babies had 2 servings each. As I am typing out this post, I'm listening to Caetano Veloso's Cucurrucu Paloma...Love the song.