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© The Food Network
1. Beat the heavy cream in a large bowl with an electric mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into two 10- to 12-ounce bowls. Cover the bowls with plastic wrap and refrigerate until the mousse is firm, at least 2 hours. If you have access to a fresh passionfruit, spoon a little of the fresh fruit on top. The mousse is also delicious with some granola sprinkled on top.
1 cup heavy cream
1/2 cup sweetened condensed milk
1/2 cup frozen passionfruit puree, thawed
1/2 teaspoon vanilla extract
1 fresh passionfruit, optional
Hands on time
2 Hour, 10 Minutes (includes chilling time)