Recipe Ingredients:
- ½ cup of heavy cream (3.5 oz) – (100g)
- Pulp from 1 large passion fruit
- 2 cups of whole milk (16.9 fl oz) – (500 ml)
- ½ cup of sweetened condensed milk (7 oz) – (200g)
- 1 packet of unflavored gelatin (0.4 oz) – (12g).
Chocolate Layer:
- ¾ cup of milk (6.8 fl oz) – (200 ml)
- ½ cup of sweetened condensed milk (7 oz) – (200g)
- 3 tablespoons of chocolate drink mix
- ½ cup of heavy cream (3.5 oz) – (100g)
- 1 packet of unflavored gelatin (0.4 oz) – (12g)
Instructions:
Passion Fruit Layer:
We’ll start by combining the milk, passion fruit pulp, heavy cream, sweetened condensed milk, and pre-hydrated gelatin according to the package instructions in a blender.
Next, blend all the ingredients until you achieve a creamy and smooth consistency.
Now, pour half of this mixture into a lightly greased mold to make it easier to unmold later. Place it in the refrigerator and let it set for about 1 hour.
Chocolate Layer:
After that, while the passion fruit layer is chilling, prepare the chocolate layer. Then, using the blender, mix the milk, sweetened condensed milk, heavy cream, chocolate powder, and the pre-hydrated gelatin until well combined.
Once done, remove the mold from the refrigerator and gently pour the chocolate mixture over the passion fruit layer, covering it completely.
Return the mold to the refrigerator and let it set for another hour.
Unmolding and Serving:
Next, after the chilling time, run a knife around the edges of the mold to loosen the dessert.
Finally, invert the mold onto a plate or board, and the dessert should easily release. If desired, garnish with chocolate shavings or mint leaves.
It’s ready now! Slice into pieces and serve immediately, savoring the contrast of flavors.
