| Creme de leite (topping for mousse) |
| Keywords: Passion fruit, mousse, sauce |
| 2 cups of milk 4 egg yolks (the three left from the mousse plus one) 1 cup of sugar 6 whole cloves |
| Dissolve sugar well in milk. Beat egg yolks slightly with a whisk - or in a pinch with a fork - and add to milk and sugar mixture. Strain the mixture and cook over low heat stirring constantly with a wooden spoon until it starts to simmer. DO NOT let it boil, it will curdle and become unusable! Refrigerate. To serve, put a slice of mousse on a plate and spoon creme on top. Use the cloves to decorate (not to be eaten) the plates. |
| Variation: use lemon or lime peel instead of cloves. Remove peel before refrigerating. |