1. Passion Fruit and Passion Fruit Preserve – 1/4 cups pulp & 1/2 cup preserve
  2. Condensed Milk- 1 can
  3. Tapicoa Peals (Small white)- 1/4 cup
  4. Heavy Cream- 1 cup

Instructions: Pudding

  1. In a pot bring 1/2 cup of condensed milk and 1 cup of water to boil.
  2. Bring heat down and slowly add in 1/4 cup of tapioca pearls while stirring constantly.
  3. Allow tapioca to simmer on low-medium heat for about 15 mins while stirring every three mins.
  4. Once tapioca pearls cook to a clear color, remove from heat and let cool for 5-7 mins. Serve in molds and allow to completely cool before refrigerating.

Instructions: Mousse

  1. In a bowl mix 1/2 cup of condensed milk and 1/2 cup of preserve until you reach a creamy blend and let rest in the fridge for 5 mins.
  2. In a separate bowl mix 1 cup of whipping cream and 2 tablespoons of white sugar until soft peaks form- whipped cream.
  3. Softly mix the passion fruit whip with the whipped cream with a spatula. You do not want to go fast here if you want to achieve a fluffy cream consistency.

Putting it together:

  1. Pour the Mousse over the tapioca pudding softly and garnish with Macaron Cookie- preferably vanilla or pistacho. 🙂
  2. Enjoy!