Passion Fruit Mousse

* 1 L full cream (cold)
* 4 sheets of colourless gelly
* 1 can condensed milk
* the condensed milk can messure of Passion Fruit (just the inside)

- Leave the gelly sheets in cold water for about 5 minutes.
- When soft, melt the sheets in a bit of hot water.
- Using your blender, mix the full cream, condensed milk, passion fruit and gelly.
- Place the mixture in a mixing bowl and with an electric beater, mix until thick.
- Put mixture into a big bowl or small individual cups.
- Leave in fridge 4-5 hours before serving.