Passion Fruit Mousse

Separate the passion fruits into two halves and pour their contents into a large container. Utilize a small amount of water to facilitate the release of juice from the skin, making it easier to extract. Combine the pulp with your hands until it becomes soft and manageable.

Now, pass the mixture through a fine-mesh sieve or cheesecloth to remove any remaining pulp and achieve a smooth consistency.

Add granulated sugar and sweetened condensed milk to the mixture, stirring until they are fully incorporated.

In a chilled bowl, whip the cream until it reaches stiff peaks, indicating that it has doubled in volume and is light and airy.

Fold 1/3 of the whipped cream into the passion fruit mixture, followed by a quick and gentle folding motion to incorporate the remaining 2/3 of the cream. This should result in a smooth and even texture with no visible streaks.

Finally, refrigerate the mixture for 1 hour to allow it to chill and set.