Mousse:
• 5 fresh passion fruit (about 1 1/2 cups pulp)
• 14 oz condensed milk
• 1 1/2 cups heavy cream
• 1 tbsp vanilla extract
• 1/3 cup passion fruit juice or concentrate

Passion Fruit Topping
• 3 fresh passion fruit
• 1/3 cup passion fruit juice
• 1 tablespoon sugar
• 1 tsp gelatin powder or cornstarch

Preparation:
• Slice your passion fruit and collect the juice and pulp in a small bowl
• Blend your pulp until smooth, about 3 minutes
• You can use a strainer to strain out the seeds, I left mine in the mousse
• Mix in the condensed milk and set aside
• Use a large bowl to whip your heavy cream and vanilla until peaks form
• Fold in your passion fruit mix and place your mousse in preferred serving dish. Refrigerate for at least 4 hours
• Prepare your passion fruit topping by bringing the pulp and juice to a light simmer over medium heat, adding in sugar and cornstarch, mixing gently until thickened

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