ClosePhoto: Ali RedmondActive Time:15 minsChill Time:6 hrsTotal Time:6 hrs 15 minsServings:16Cook Mode(Keep screen awake)Ingredients114-ounce packagefrozen passion fruit puree, thawed, divided1(14 ounce) cansweetened condensed milk4cupsheavy cream½teaspoonvanilla paste or extractPinch of kosher salt¼cupsliced almonds, toasted (see Tip)DirectionsPour 1/2 cup passion fruit puree into the bottom of a glass serving bowl or trifle dish.Combine the remaining passion fruit puree and condensed milk in a large bowl; whisk until well mixed. Set aside.Combine cream, vanilla and salt in another large bowl; beat with an electric mixer, gradually increasing the mixer speed from low to high, until the cream holds stiff peaks, about 3 to 4 minutes. Take care to not overwhip the cream or it will result in a grainy mousse.Whisk about one-third of the whipped cream into the passion fruit mixture to lighten it; stop as soon as you do not see any more streaks of cream. Using a large rubber spatula, gently fold in the remaining whipped cream until just combined. Spoon into the serving bowl (or trifle dish). Press plastic wrap onto the surface of the mousse to prevent a skin from forming. Refrigerate for at least 6 hours or up to 3 days. Sprinkle with almonds before serving.To make aheadRefrigerate for up to 3 days.TipFor the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Nutrition InformationServing Size: 2/3 cupCalories 305, Fat 25g, Saturated Fat 15g, Cholesterol 76mg, Carbohydrates 17g, Total sugars 15g, Added sugars 11g, Protein 5g, Fiber 0g, Sodium 64mg, Potassium 149mgOriginally appeared: EatingWell.com, November 2022Rate ItPrint

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Photo: Ali Redmond

a recipe photo of the Passionfruit Mousse served in a dish

Active Time:15 minsChill Time:6 hrsTotal Time:6 hrs 15 minsServings:16Cook Mode(Keep screen awake)Ingredients114-ounce packagefrozen passion fruit puree, thawed, divided1(14 ounce) cansweetened condensed milk4cupsheavy cream½teaspoonvanilla paste or extractPinch of kosher salt¼cupsliced almonds, toasted (see Tip)DirectionsPour 1/2 cup passion fruit puree into the bottom of a glass serving bowl or trifle dish.Combine the remaining passion fruit puree and condensed milk in a large bowl; whisk until well mixed. Set aside.Combine cream, vanilla and salt in another large bowl; beat with an electric mixer, gradually increasing the mixer speed from low to high, until the cream holds stiff peaks, about 3 to 4 minutes. Take care to not overwhip the cream or it will result in a grainy mousse.Whisk about one-third of the whipped cream into the passion fruit mixture to lighten it; stop as soon as you do not see any more streaks of cream. Using a large rubber spatula, gently fold in the remaining whipped cream until just combined. Spoon into the serving bowl (or trifle dish). Press plastic wrap onto the surface of the mousse to prevent a skin from forming. Refrigerate for at least 6 hours or up to 3 days. Sprinkle with almonds before serving.To make aheadRefrigerate for up to 3 days.TipFor the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Nutrition InformationServing Size: 2/3 cupCalories 305, Fat 25g, Saturated Fat 15g, Cholesterol 76mg, Carbohydrates 17g, Total sugars 15g, Added sugars 11g, Protein 5g, Fiber 0g, Sodium 64mg, Potassium 149mgOriginally appeared: EatingWell.com, November 2022Rate ItPrint

Active Time:15 minsChill Time:6 hrsTotal Time:6 hrs 15 minsServings:16

Active Time:15 mins

Active Time:

15 mins

Chill Time:6 hrs

Chill Time:

6 hrs

Total Time:6 hrs 15 mins

Total Time:

6 hrs 15 mins

Servings:16

Servings:

16

Cook Mode(Keep screen awake)Ingredients114-ounce packagefrozen passion fruit puree, thawed, divided1(14 ounce) cansweetened condensed milk4cupsheavy cream½teaspoonvanilla paste or extractPinch of kosher salt¼cupsliced almonds, toasted (see Tip)

Cook Mode(Keep screen awake)

Ingredients

114-ounce packagefrozen passion fruit puree, thawed, divided

1(14 ounce) cansweetened condensed milk

4cupsheavy cream

½teaspoonvanilla paste or extract

Pinch of kosher salt

¼cupsliced almonds, toasted (see Tip)

DirectionsPour 1/2 cup passion fruit puree into the bottom of a glass serving bowl or trifle dish.Combine the remaining passion fruit puree and condensed milk in a large bowl; whisk until well mixed. Set aside.Combine cream, vanilla and salt in another large bowl; beat with an electric mixer, gradually increasing the mixer speed from low to high, until the cream holds stiff peaks, about 3 to 4 minutes. Take care to not overwhip the cream or it will result in a grainy mousse.Whisk about one-third of the whipped cream into the passion fruit mixture to lighten it; stop as soon as you do not see any more streaks of cream. Using a large rubber spatula, gently fold in the remaining whipped cream until just combined. Spoon into the serving bowl (or trifle dish). Press plastic wrap onto the surface of the mousse to prevent a skin from forming. Refrigerate for at least 6 hours or up to 3 days. Sprinkle with almonds before serving.To make aheadRefrigerate for up to 3 days.TipFor the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Nutrition InformationServing Size: 2/3 cupCalories 305, Fat 25g, Saturated Fat 15g, Cholesterol 76mg, Carbohydrates 17g, Total sugars 15g, Added sugars 11g, Protein 5g, Fiber 0g, Sodium 64mg, Potassium 149mgOriginally appeared: EatingWell.com, November 2022

Directions

Pour 1/2 cup passion fruit puree into the bottom of a glass serving bowl or trifle dish.Combine the remaining passion fruit puree and condensed milk in a large bowl; whisk until well mixed. Set aside.Combine cream, vanilla and salt in another large bowl; beat with an electric mixer, gradually increasing the mixer speed from low to high, until the cream holds stiff peaks, about 3 to 4 minutes. Take care to not overwhip the cream or it will result in a grainy mousse.Whisk about one-third of the whipped cream into the passion fruit mixture to lighten it; stop as soon as you do not see any more streaks of cream. Using a large rubber spatula, gently fold in the remaining whipped cream until just combined. Spoon into the serving bowl (or trifle dish). Press plastic wrap onto the surface of the mousse to prevent a skin from forming. Refrigerate for at least 6 hours or up to 3 days. Sprinkle with almonds before serving.To make aheadRefrigerate for up to 3 days.TipFor the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Nutrition InformationServing Size: 2/3 cupCalories 305, Fat 25g, Saturated Fat 15g, Cholesterol 76mg, Carbohydrates 17g, Total sugars 15g, Added sugars 11g, Protein 5g, Fiber 0g, Sodium 64mg, Potassium 149mg

Pour 1/2 cup passion fruit puree into the bottom of a glass serving bowl or trifle dish.

Combine the remaining passion fruit puree and condensed milk in a large bowl; whisk until well mixed. Set aside.

Combine cream, vanilla and salt in another large bowl; beat with an electric mixer, gradually increasing the mixer speed from low to high, until the cream holds stiff peaks, about 3 to 4 minutes. Take care to not overwhip the cream or it will result in a grainy mousse.

Whisk about one-third of the whipped cream into the passion fruit mixture to lighten it; stop as soon as you do not see any more streaks of cream. Using a large rubber spatula, gently fold in the remaining whipped cream until just combined. Spoon into the serving bowl (or trifle dish). Press plastic wrap onto the surface of the mousse to prevent a skin from forming. Refrigerate for at least 6 hours or up to 3 days. Sprinkle with almonds before serving.

To make ahead

Refrigerate for up to 3 days.

Tip

For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition InformationServing Size: 2/3 cupCalories 305, Fat 25g, Saturated Fat 15g, Cholesterol 76mg, Carbohydrates 17g, Total sugars 15g, Added sugars 11g, Protein 5g, Fiber 0g, Sodium 64mg, Potassium 149mg

Nutrition Information

Serving Size: 2/3 cupCalories 305, Fat 25g, Saturated Fat 15g, Cholesterol 76mg, Carbohydrates 17g, Total sugars 15g, Added sugars 11g, Protein 5g, Fiber 0g, Sodium 64mg, Potassium 149mg

Serving Size: 2/3 cup

Calories 305, Fat 25g, Saturated Fat 15g, Cholesterol 76mg, Carbohydrates 17g, Total sugars 15g, Added sugars 11g, Protein 5g, Fiber 0g, Sodium 64mg, Potassium 149mg

Originally appeared: EatingWell.com, November 2022

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