Sunday, December 13, 2015



8 passion fruits
10 g white sugar
1 can sweetened condensed milk
475 ml cream
Break passion fruits in half & empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve. 
Stir in sugar & sweetened condensed milk.
In a chilled bowl, beat cream until stiff peaks form. 
Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.
Refrigerate for 1 hour.
Creme de leite:
250 ml of milk
2 egg yolks
125 g of sugar
3 whole cloves
Dissolve sugar well in milk. 
Beat egg yolks slightly & add to milk & sugar mixture. 
Strain the mixture & cook over low heat stirring constantly with a wooden spoon until it starts to simmer. Don't let it boil, it will curdle! 
Simmer until the cream thickens,never stop stirring.
To serve, put a couple of spoonfuls of mousse on a plate or small bowls & spoon the creme de leite on top. 
Use the cloves to decorate the plates.


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