PASSIONFRUIT MOUSSE

Preparation time: 10 minutes; chill time: several hours

1 envelope Knox gelatine

1 can sweetened condensed milk (14 oz.)

1 can or bottle of passionfruit nectar*

1 pint of heavy cream

*available at Latino and Asian markets

In a blender, place gelatine and 1 cup of warm water and blend until gelatine dissolves, about 30 seconds. Add 1 can of sweetened condensed milk. Blend. Using the can as a measure, add 1 can of passionfruit nectar. Blend. Add 1 can of heavy cream. Blend.

Pour into a bowl and chill in refrigerator for several hours or overnight. Recipe can be doubled by making two batches and pouring both into a large bowl for chilling. Excellent served with fresh tropical fruits.

This recipe is of a dessert served at a former Brazilian restaurant in Port Chester that was run by members of the Miglioranzi family (several of whom are Manhattanville alumni). Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College. Gillian has self-published two cookbooks through Blurb.com; this recipe appears in More Cottage Cooking as Mango Mousse, a variant.