Passionfruit Mousse

1. Drain John West Passionfruit Pulp and discard the seeds. Reserve 200ml.

2. Add sweetened condensed milk, reduced fat cream, 4 soaked gelatine sheets and drained passionfruit pulp to a blender and puree until thick.

3. Pour into individual glasses and chill for 6 hours.

4. Bring reserved pulp to the boil, add the remaining 2 sheets of gelatine and dissolve. Cool before pouring on mousse and set for a further 2 hours.