巴西热情果慕斯食谱，免烤箱免烘焙的夏日甜点

这是一个快速简便的巴西食谱！

步骤1：食材

食材：

- 1罐炼乳（395克）

- 等量搅打过滤后的百香果汁（约3个大百香果）

- 2盒淡奶油（每盒200克）

- 可选：1包无味吉利丁粉（仅在慕斯不够凝固时使用）

Ingredients:

- One can of sweet condensed milk (395 g or 14 oz)

- The same quantity of blended and strained passion fruit (about three big passion fruits)

- 400g (14 oz) of heavy cream

- Optional: One package of unflavored gelatin (just in case it doesn't get firm enough)

步骤2：处理百香果

切开百香果，分离部分果肉用于装饰。保留带籽的果肉备用。

Cut the passion fruits and remove the pulp. Set aside some pulp with the seeds to decorate.

步骤3：搅打过滤

将果肉放入搅拌机，不加水，用最低速或"脉冲"模式稍作搅打。注意不要过度打碎籽粒。过滤后保留汁液，清洗搅拌机（需再次使用）。

Slightly shake the passion fruit pulp in the blender, without water. Use the slowest mode of the blender, or the "pulse" control. Try not to break the seeds too much. Strain the pulp and set aside. Wash the blender with water to remove seeds; you will use it again.

步骤4：混合材料

将炼乳倒入搅拌机，用罐子作为量具加入等量百香果汁。加入两盒淡奶油，充分搅打约40秒。慕斯质地取决于淡奶油品牌，若不够凝固可按说明加入吉利丁粉，或下次换品牌尝试。

Put in the blender the sweet condensed milk and the same quantity of strained passion fruit pulp (use the can as measuring tool). Add the heavy cream and blend well for about 40 seconds. Consistency may vary by cream brand. If needed, add unflavored gelatin per package instructions, or try another brand next time.

步骤5：冷冻定型

倒入大容器，用预留的百香果籽装饰，放入冷冻层约1小时。具体时间取决于冰箱功率，久冻会变成冰淇淋！

Place in a large bowl, decorate with reserved seeds, and freeze for about 1 hour. Freezing time varies by refrigerator power. Over-freezing will turn it into ice cream!

步骤6：完成

制作完成！建议冷藏保存，可分装12份。

Ready! Keep refrigerated. Yields 12 servings.