I am Brazilian amateur cook.
I wonder if there is any original recipe to make passion fruit mousse. Every time I do it, consistency is too runny and slightly aerated. Maybe the consistency to stay firm with the use of gelatine, but avoid using because I don't like to do it.
Most recipes that date make use of:
sweetened milk and
passion fruit juice or pulp.
At the same time all mixed in a mixer or in a blender. Apparently, using too much juice or passion fruit juice is what brings more acidity and taste the result, making the more liquid mousse. I don't know if the climatic condition here change something.
PS: Use whipped cream would make the consistency of mousse more aerated and firmer too? What could I do (without gelatine) to make the mousse as expected?