Unlike Philippines, passion fruit (maracujá in portuguese) in Brazil is as common as banana. Meaning it is available the whole year round. Musse de Maracujá is a usual Brazilian dessert and preparation is very easy . This is another brazilian cuisine that I would love to make for my family and friends in the Philippines. Here is the recipe, originally in portuguese, thanks to my hubby for helping me translate it in english.
1 (12g) envelope colorless and flavorless gelatine
1 can condensed milk
1 can nestle cream
1 box passion fruit flavored gelatine
120ml concentrated passion fruit juice
1 medium-sized passion fruit
4 tablespoon sugar
1. Pour nestle cream, condensed milk and passion fruit juice in a blender. Set aside.
2. Dissolve flavorless gelatine in conformity of to its cooking instruction written on the package. ( Mine was to dissolve the gelatine in a 250ml boiling water). Set aside until it gets warm.
3. Dissolve the passion fruit gelatine separately in a 250ml water (neither cold nor hot).
4. Mix them altogether in the blender on a medium speed until all the ingredients are well mixed.
5. Put in the fridge for at least half an hour to get the mousse consistency.
1. In a sauce pan, mix passion fruit pulp and sugar until thickened.
passion fruit based on my experience can be stored for a week without spoiling.
the recipe can be substituted with other fruits but i would recommend philippine mango. the taste of the the passion fruit mousse is somehow like our mango in the philippines. baguio strawberries can be a great option too.
shallow champagne glasses where the mousse will be set
the blended ingredients before placing them inside the fridge