Today’s lesson from Paraguay; how to make Mousse de Mburucuya – Passion Fruit Mousse! We had a going away party for a coworker about a week ago, (who is now thankfully staying put for another month!) and one of the women from the office brought in this delicious homemade mousse. I asked her to give me the recipe and she did me one better, told me we would have a cooking lesson at the office! So today, her promise was brought to life and the girls of the WWF Office gathered around the kitchen to watch and learn.
Key Ingredients (for about 1 kilo of mousse):
- 1 Can Condensed Milk
- 1.5 Heavy Cream (depending on thickness you prefer)
- 10 Tablespoons Strained, Fresh Passion Fruit Juice
- THAT’S IT!
First comes the seeded Passion Fruit. In order to do this you have to mix the pulp and seeds lightly in the blender and then strain out the seeds so you are left with pure fruit juice.
Then you mix this in the blender with the Crema de Leche, (or as we call it in the U.S., heavy cream) and add condensed milk to the mixture.
You blend together all of these ingredients until it is a nice, even color and voila! You have Passion Fruit Mousse! You then pour the mixture into a container of sorts…
And serve, preferably along side many variations of Dulce de Leche and Chocolate Ice Creams, brought to you by El Heladero, a well known ice cream place around Asuncion.
Final step, share with friends!