Passion Fruit Ice Cream / Mousse

Ingredients

• 1 tin of condensed milk
• 500ml chilled double cream (fresh cream)
• 2 fresh passion fruits (pulp)

1. Remove the passion fruit pulp and blitz it for a few seconds in a blender or with a hand blender so that the pulp separates from the seeds

2. Pass the pulp through a sieve and mix it into the condensed milk until you have a smooth mixture

3. Whip the double cream until it reaches the consistency of not-too-firm whipped cream, but it must have the volume and consistency of whipped cream

4. Gently fold everything together and chill in the fridge or freezer depending on the desired result, as below

5. To achieve a mousse consistency, chill in the fridge for 2-3 hours

6. To achieve an ice cream consistency, place in the freezer for 2-3 hours and leave at room temperature for about 10 minutes before serving