In a blender, measure and pour in the condensed milk, cold 35% cream, and thawed frozen passion fruit pulp. Blend on high until the mixture is completely smooth and creamy, ensuring no lumps remain, which should take about 1-2 minutes.

Once blended, carefully pour the luscious mousse mixture into individual ramequins or a large serving bowl. Use a spatula to scrape the sides of the blender for every last bit of that delicious mousse.

Refrigerate the mousse for a minimum of 3 hours, allowing it to set and achieve that desired fluffy texture.

After chilling, check the Brazilian Passion Fruit Mousse for its fluffy consistency. When ready to serve, carefully remove the ramequins or bowl from the refrigerator.

Just before serving, cut fresh passion fruits in half and scoop out the pulp to drizzle on top of your mousse.