• 4 passion fruit, pulp and seeds scooped out
  • 150 g sweetened condensed milk
  • 175 ml fresh British whipping cream
  • 4 lemon shortbread thins, to serve


  1. 1

    Put ¾ of the passion fruit pulp and seeds (reserve the rest for decorating) in a food processor or blender and whiz to a purée. Push through a sieve into a bowl, to remove the seeds. Add the condensed milk and stir until smooth.

  2. 2

    Pour the cream into another bowl and use a hand-held electric whisk to whip until stiff peaks form. Fold through the passion fruit mixture, a third at a time, until combined.

  3. 3

    Spoon into small serving glasses and chill for at least 1 hour before serving. Spoon the reserved passion fruit over the mousses and serve with the lemon thins.

Nutritional Details

Each serving provides
  • Energy 1750kj 418kcal 21%
  • Fat 26.8g 38%
  • Saturates 16.9g 85%
  • Sugars 27.4g 30%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1160kj/277kcal

Each serving provides

34.7g carbohydrate 6.0g fibre 6.4g protein

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