Passion Fruit Mousse

This is really one of favorite desserts, in Sri Lanka, and i try it every where i go. I've blogged about it before but i never thought i'd be able to make this at home. Don't know why, but i thought it would be too complicated and beyond me. So the good news is, its not! Thar it is, right there, and it was quite good also. Here is what i did.

10 Passions fruits (from Colpetty market) were juiced -- i use a simple manual juicer. Then i stained the pulp, and got about 150 ml juice. I saved the seeds, for garnish. This fresh juice can be sweetened a little, and i added some vodka also, cos i heard its against the law not to drink in this country, i may be wrong about this -- :) -- and poured spiked juice into my small cognac glasses, just letting it sit at the bottom. Then i whipped 500 ml cream, that's a little more than i needed for 5, so it should do for six, if its a medium size serving, as in the photo. I used anchor UHT whipping cream (of course, that's all that really works in SL, no doubt options abound in other places!), mixed in cordial, yes you need loads, and then would take kilos of fruit if you don't use this short cut (but the taste was fine, that's the thing about passion fruit, it such a distinctive tang, its hard to kill it)-- sigh, i hate using any thing premade - to taste, until the color turned a light yellow. I then beat the whole thing again, it was stiff enough so that i did not use any gelatin, just put it in a zip lock bag, slit a corner and squeezed it out, into the glasses. It lasted a day in the fridge too. (Lower your regulator to normal, after giving it a burst on high for two hours or so -- other wise the cream will go brittle.) Garnish with seeds, and pour some hot cordial over the whole thing, when you serve it.
I made this for a big dinner, and there were other desserts too -- but this went down well.