Easy No-Bake Passion Fruit Mousse
Serves 13
Directions
- 1Sift out all the seeds from the passion fruit pulp into a blender, making sure to extract as much liquid as possible, until you get about a cup and a half of juice.
- 2Sift out all the seeds from the passion fruit pulp into a blender, making sure to extract as much liquid as possible, until you get about a cup and a half of juice.
- 3Sift out all the seeds from the passion fruit pulp into a blender, making sure to extract as much liquid as possible, until you get about a cup and a half of juice.
- 4Add the unflavored gelatin to a small bowl with water to dissolve it, then pour it into the blender with the passion fruit juice.
- 5Add the unflavored gelatin to a small bowl with water to dissolve it, then pour it into the blender with the passion fruit juice.
- 6Add the unflavored gelatin to a small bowl with water to dissolve it, then pour it into the blender with the passion fruit juice.
- 7Add an entire can of evaporated milk into the blender.
- 8Add an entire can of evaporated milk into the blender.
- 9Add an entire can of evaporated milk into the blender.
- 10Add an entire can of condensed milk into the blender.
- 11Add an entire can of condensed milk into the blender.
- 12Add an entire can of condensed milk into the blender.
- 13Blend all the ingredients together.
- 14Blend all the ingredients together.
- 15Blend all the ingredients together.
- 16Crush the vanilla wafers into a powder using a blender or food chopper.
- 17Crush the vanilla wafers into a powder using a blender or food chopper.
- 18Crush the vanilla wafers into a powder using a blender or food chopper.
- 19Transfer the crushed wafers into a bowl.
- 20Transfer the crushed wafers into a bowl.
- 21Transfer the crushed wafers into a bowl.
- 22Melt some butter and add it gradually to the crushed wafers, mixing with a fork until it reaches a moldable consistency.
- 23Melt some butter and add it gradually to the crushed wafers, mixing with a fork until it reaches a moldable consistency.
- 24Melt some butter and add it gradually to the crushed wafers, mixing with a fork until it reaches a moldable consistency.
- 25Divide the wafer mixture evenly among the serving containers, creating a firm layer at the bottom.
- 26Divide the wafer mixture evenly among the serving containers, creating a firm layer at the bottom.
- 27Divide the wafer mixture evenly among the serving containers, creating a firm layer at the bottom.
- 28Evenly pour the blended passion fruit mousse mixture into each container, filling them up.
- 29Evenly pour the blended passion fruit mousse mixture into each container, filling them up.
- 30Evenly pour the blended passion fruit mousse mixture into each container, filling them up.
- 31Tap the containers gently to remove any air bubbles and ensure an even surface.
- 32Tap the containers gently to remove any air bubbles and ensure an even surface.
- 33Tap the containers gently to remove any air bubbles and ensure an even surface.
- 34Chill the mousses in the fridge.
- 35Chill the mousses in the fridge.
- 36Chill the mousses in the fridge.
- 37Top the chilled mousses with the remaining passion fruit pulp.
- 38Top the chilled mousses with the remaining passion fruit pulp.
- 39Top the chilled mousses with the remaining passion fruit pulp.
Ingredients
- 1.5 cup passion fruit pulp with seeds
- 1.5 cup passion fruit pulp with seeds
- 1.5 cup passion fruit pulp with seeds
- 1 packet unflavored gelatin
- 1 packet unflavored gelatin
- 1 packet unflavored gelatin
- 1 can evaporated milk
- 1 can evaporated milk
- 1 can evaporated milk
- 1 can condensed milk
- 1 can condensed milk
- 1 can condensed milk
- 1 box vanilla wafers
- 1 box vanilla wafers
- 1 box vanilla wafers
- 0.5 stick unsalted butter
- 0.5 stick unsalted butter
- 0.5 stick unsalted butter
Equipment
blenderstrainerspoonknifecan openerfood chopperbowlforkserving containersbaking sheet
Tips
- Make sure the passion fruit pulp has seeds. Make sure the gelatin is unflavored. Make sure to get all of the milk from the cans. Make sure the butter is unsalted.