Passion Fruit Mousse (Mousse de Chinola)

Ingredients

• 11 cup passion fruit pulp(240g)
• 21 can sweetened condensed milk(397g)
• 31 can evaporated milk(354g)
• 40.25 cup passion fruit pulp (for topping)(60g)

Instructions

1. 1Place 1 cup of passion fruit pulp in a blender and blend until smooth.
2. 2Strain the blended pulp to remove seeds and obtain a concentrated juice. Set aside.
3. 3In a blender, combine the condensed milk, evaporated milk, and the passion fruit concentrate.
4. 4Blend until the mixture becomes thick and creamy.
5. 5Pour the mousse mixture into serving containers.
6. 6Top each serving with a spoonful of passion fruit pulp for garnish.
7. 7Refrigerate for at least 1 hour before serving.
8. 8Serve chilled and enjoy.