Pavê de Maracujá: A Sobremesa que Vai Brilhar na Sua Ceia de Natal!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

ladyfingers

🥗Healthier: homemade sponge cake

💰Cheaper: vanilla wafers

Homemade sponge cake can be lighter and more economical.

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a dairy-free option, while evaporated milk is often less expensive.

chocolate shavings

🥗Healthier: cacao nibs

💰Cheaper: chocolate chips

Cacao nibs provide a less sweet alternative, while chocolate chips are often cheaper.

Remove the pulp from six very large passion fruits and weigh it to get 660 g.

Separate 200 g of the pulp and strain it through a sieve to remove the seeds.

Measure 350 g of the strained passion fruit juice and reserve it.

In a bowl, add 20 g of gelatin (sheets or powder) and cover it with ice water, then reserve.

In a blender, combine 1 can of sweetened condensed milk (395 g), 300 g of heavy cream, and 350 g of passion fruit juice.

Drain the gelatin and melt it in the microwave, checking every 10 seconds until fully melted.

Add the melted gelatin to the blender with the other ingredients and blend for 3 minutes.

In a bowl, combine 300 g of champagne biscuits and 200 ml of milk, then dip the biscuits in the milk briefly.

Layer the dipped biscuits in a serving dish and pour the passion fruit mousse on top.

Refrigerate the dessert for 30 minutes to set.

Prepare a sauce by cooking 200 g of passion fruit pulp with 100 g of sugar in a pan over heat, stirring occasionally to prevent sticking.

Once the sauce is cooked, let it cool completely before adding it on top of the chilled mousse.

Refrigerate again for another 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens