I've made this twice now, and had rave reviews both times. The first time I used one can of passionfruit pulp in syrup, because we can't get frozen juice here, and passionfruits are too expensive. I also cut out the sugar. Mine set overnight, you also have to be very careful when folding in the passionfruit mixture not to knock the air out of your cream. The second time I made it, I used two cans of passionfruit, and kept the sugar, and instead of setting in the fridge overnight, used my ice cream machine to make the most awesome icecream anyone in my house has tasted. Next time I make it I will go back to one can, but this is a keeper for my family. Nice mousse, brilliant ice cream!

Reviewed On: Jan. 8, 2008