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Passion Fruit Mousse
1 cn Evaporated milk; chilled overnight
8 Gelatine leafs or 1 1/2 package powdered, gelatin
2 c Passion fruit juice
1 1/2 c Sugar
1/2 c Water
Dissolve gelatin in water With an electric beater, whip evaporated
milk until firm and foamy. Add sugar and beat 1 min. Stir in
gelatine. Stir in juice. Place in oiled mold and chill at least 6
hours. Unmold and serve with passion fruit sauce.
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