Let’s make it
In a blender, beat the cream (250g), MILKMAID, gelatin and Passion fruit juice until well blended. Set aside.
In a saucepan, over low heat, mix the passion fruit pulp with the sugar and water, cook it until it becomes a thin syrup. Set aside.
Place the chopped chocolate in a bowl and add the heated cream (200g), mixing well. Set aside
In a serving dish, spread a layer of chocolate cream and another of passion fruit mousse. Refrigerate until set.
Serve with the passion fruit syrup poured over the mousse.