Passion fruit mousse
Ingredients
A package of pulp of Maracuya Andean Traditions
A can of coconut milk Andean Traditions
Two cans of condensed milk
A cup of akenton sugar
Four envelopes of jelly without Universal flavor
JP products in this recipe
Preparation
In the blender add the pulp of Maracuya Tradiciones Andinas with a glass of water and sugar, beat until obtaining a thick mixture.
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2
In a pot we make the jelly without Universal flavor and set aside.
Add the gelatin to the blender while continuing to liquefy.
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4
When everything is integrated, add the Tradiciones Andinas coconut milk can and the condensed milk cans.
Mix in the blender until everything is well integrated.
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Serve in individual containers and refrigerate for seven hours, before serving, decorate with passion fruit pulp.
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