I have to admit I wasn’t super excited about this traditional Brazilian dessert when I included it in my Brazilian Dinner Party & World Cup Menu, but it totally blew me away.
I wouldn’t call it a mousse- it doesn’t have the airy texture I would expect from a mousse. Instead it’s thick and silky and decadent- like a creme brulee.
And it was ridiculously fast and easy to make. New staple for sure!
I found the Passion Fruit Concentrate at a Brazilian grocery, but it is also easily available online.
Brazilian Passion Fruit Mousse
- 1 1/2 cups passion fruit concentrate
- 2 14 oz cans sweetened condensed milk
- 2 7.5 oz cans table cream (media crema)
- optional for topping – additional passion fruit concentrate or pulp and seeds from fresh passion fruit
Combine passion fruit concentrate, sweetened condensed milk, and table cream in a blender. Blend until smooth. Transfer to serving dishes and refrigerate for 5-6 hours, or overnight.
If desired, top with a little pulp and seeds, or a small amount of passion fruit concentrate mixed with a little corn syrup.