Primor Passion Fruit Mousse (3 Ingredients, No Bake)

Three ingredients, twenty minutes, no oven. Passion fruit purée gives this mousse a sharp, bright edge that cuts through the condensed milk, so it tastes like the fruit and not like sugar. Make it the night before and it's one less thing on the day.

Ingredients

• 1 cup Primor Passion Fruit Purée, plus 2 tablespoons for the top
• 1 can (14 oz) sweetened condensed milk
• 1 cup cold heavy cream

Method

1. Whip the heavy cream in a cold bowl until it holds soft peaks. Set aside.
2. In a second bowl, stir the condensed milk and 1 cup of passion fruit purée together until smooth. It thickens a little as the fruit meets the milk. That's what you want.
3. Fold the whipped cream into the passion fruit mixture in three additions. Go gently so it stays light.
4. Spoon into eight small glasses or one serving dish. Cover and chill at least 4 hours, or overnight.
5. Just before serving, spoon a little purée over the top of each one.

Notes

Shake the bottle well before measuring and keep it refrigerated after opening. One bottle makes this recipe eight times over. For a lighter version, swap half the heavy cream for plain Greek yogurt; it sets a touch firmer and tastes tangier. Guanabana or mango purée work in place of passion fruit. Mango needs a squeeze of lime.