Lilikoi (Passion Fruit) Mousse

Yesterday we finally went out on a hike and found some lilikoi (passion fruit in Hawaiian) on the way up to a waterfall. Hawaii is so beautiful and it helps that there is so many varieties of delicious fruit, like strawberry guava (have you ever had any?), on the hikes we go on. Whenever there is passion fruit there is passion fruit mousse to be made. Mousse de maracujá (passion fruit mousse) is a popular dessert in Brazil. It's nice that we can find passion fruit in Hawaii and make this dessert that originated on the other side of the world.

If you happen to have fresh passion fruit where you live than here is how you make concentrate.

1. Rinse 4 medium sized passion fruits and cut in half
2. Put all the pulp in one container
3. blend the pulp with 1/4 cup water for 20 seconds
4. Strain the mixture to remove the seeds from the liguid and measure 3/4 cup for the mousse recipe

If you don't have passion fruit than you can usualy buy concentrate at latino super markets. Just search for Maracuya which is the spanish word for passion fruit.

Lilikoi (Passion Fruit) Mousse

• 3/4 cup passion fruit concentrate
• 1/2 pint heavy cream
• 1 can sweetened condensed milk

1. Make passion fruit concentrate.
2. With an electric mixer whip the heavy cream on medium speed for 2 minutes.
3. Add the can of sweetened condensed milk and whip on high speed for 30 seconds
4. Add the passion fruit concentrate and whip with the heavy cream and sweetened consensed milk mixture on high speed for 1 minute
5. Place in individual dessert cups or in a medium serving bowl and refrigerate over night.
6. Garnish with passion fruit pulp on top and serve chilled.
   

*In Brazil we use table cream instead of heavy cream. If you have table cream than substitute 1/2 pint of heavy cream for 1/2 pint of table cream. Put the cream, sweetened condensed milk, and the passion fruit consentrate in a blender for 1 minute refrigerate over night in individual dessert bowls and serve chilled.