- 6.8 US fl. Oz of Juçaí’s passion fruit sorbet
- 1 ripe banana
- 1/2 envelope of unflavored gelatin powder
- 1 chopped mango
- 1/2 passion fruit pulp (blended and sieved)
- 1 teaspoon of chopped ginger
Let the Juçaí thaw for approximately 10 minutes, at room temperature. First, dissolve the gelatin powder in cold water, heat until completely dissolved and set aside. In the blender, place the mixture with the Juçaí and the banana, and refrigerate for at least 8 hours. Meanwhile, blend the rest of the ingredients – mango, passion fruit and ginger – and also put it in the fridge. When serving, pour the passion fruit syrup over the mousse, and finish with granola and chia.