Ingredients

• 190 grams Jungle Pulp Passion Fruit Puree
• 250 grams of cold heavy cream
• 590 grams of condensed milk
• Mini macaroon cookies

 Preparation:

1. Beat the heavy cream on medium speed until a creamy whipped cream is created.
    
2. Add the condensed milk with our  Jungle Pulp Passion Fruit Puree in a container. To gradually integrate your whipped cream in a circular movement, mix with a spatula.
    
3. Once everything is integrated, portion it into circular silicone molds and preferably refrigerate overnight.
    
4. To serve it, unmold our mousse and glue mini macaroon cookies while it's cold, and add more Jungle Pulp Passion Fruit Puree on top to decorate.
    
5. Serve the mousse and enjoy.