Passion Fruit Mousse

For the passion fruit mousse, soak the gelatin in cold water.

Heat 6 tablespoons of the passion fruit juice in a small saucepan, squeeze out the gelatin and let it melt in the juice.

Blend the condensed milk and the remaining passion fruit juice with a mixer until frothy, stir in the lime juice and the gelatine.

Whip the whipped cream until stiff and gently fold into the passion fruit mixture.

Pour the passion fruit mousse into dessert bowls, refrigerate for at least 4 hours and garnish with fresh passion fruit pulp before serving.

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