Chef’s Tips & Crucial Notes

Creme de Leite / Table Cream: This is a key Brazilian ingredient. If you cannot find it, you can substitute:
- For the Mousse: Use 2 ¼ cups (540ml) of heavy cream (35% fat), whipped to soft peaks, folded into the blended condensed milk and juice powder mixture. This will be lighter and fluffier.
- For the Ganache: Use an equal amount (300ml) of heavy cream (35% fat). It will work perfectly.
Passion Fruit Powder: This is a common Brazilian product. If you can’t find it, you can use:
- 1 cup (240ml) of thawed, undiluted frozen passion fruit pulp (adjust condensed milk to 1 can if the mixture seems too thin).
- Or, use fresh juice from about 6-8 passion fruits, strained. You may need to add a little extra sugar to taste.
Flavor Variations: The base recipe is a blank canvas! Swap the passion fruit powder for any other flavor you love: lemon, strawberry, mango, or even chocolate.
Texture: The mousse will be soft, creamy, and spoonable, not firm like a gelatin-based mousse. The chilling time is essential for it to hold its shape.
Make-Ahead Perfection: This dessert is ideal for making the day before a gathering. Add the ganache just a few hours before serving.

Enjoy this wonderfully simple, creamy, and elegant foolproof weekend dessert!