# What You’ll Need:
→ Fruit Mixture
01 - 240 ml passion fruit pulp, fresh or frozen, seeds removed
02 - 100 g granulated sugar
03 - 2 tablespoons water
→ Gelatin
04 - 10 g unflavored gelatin powder
05 - 45 ml cold water
→ Cream Base
06 - 240 ml heavy cream, cold
07 - 120 ml sweetened condensed milk
→ Garnish (optional)
08 - Fresh passion fruit pulp with seeds
09 - Mint leaves
# How to Make It:
01 - Sprinkle gelatin powder over 45 ml of cold water in a small bowl and allow it to hydrate for 5 minutes.
02 - In a saucepan over low heat, combine passion fruit pulp, granulated sugar, and 2 tablespoons water. Stir gently until the sugar is fully dissolved and the mixture is slightly warm; do not boil.
03 - Remove the saucepan from heat. Add the bloomed gelatin to the warm passion fruit mixture and stir until completely dissolved. Let the mixture cool to room temperature.
04 - Using an electric mixer or hand whisk, whip the heavy cream in a large mixing bowl until soft peaks form.
05 - Gently fold in the sweetened condensed milk into the whipped cream until just combined.
06 - Gradually fold the cooled passion fruit mixture into the cream base, mixing until the mousse is smooth and fully integrated.
07 - Evenly spoon the mousse into serving glasses or ramekins. Refrigerate for a minimum of 3 hours, or until the mousse is fully set.
08 - Before serving, top each portion with fresh passion fruit pulp and mint leaves if desired.
