Ingredients:
4 units of Milk Brownie with Wickbold topping – Easter
395g chilled condensed milk
1 cup of natural yogurt (17g) chilled
200ml of chilled cream
2 packets of unsweetened powdered passion fruit juice
100ml fresh natural passion fruit pulp
Preparation mode:
In a blender, place condensed milk, yogurt, cream and powdered juices.
Beat at medium speed until you form a thick and homogeneous cream. Cut the brownies into four pieces each. To assemble, choose two 400ml glasses or bowls. Place the first layer of passion fruit mousse, then two pieces of brownie in each glass, two tablespoons of passion fruit syrup and another layer of mousse. Finish with brownie and syrup.
- Preparation time: 10 minutes
- Yield: 2 servings
