The combination of passion fruit and caramel is mouthwatering.....if you dont have a silicone mold you can use a 12 inch springform pan
Passion fruit layer
- 5 ounces passion fruit puree (or orange or berry puree)
- 1 teaspoon lemon rind
- 4 eggs
- 1 cup sugar
- 1 cup butter
Dolce de Leche Layer
- 2 8-ounce containers heavy whipping cream
- 1 cup sugar
- 1½ pounds low-fat cream cheese
- ¼ cup sugar
- 8 ounces sour cream
- 6 table spoons dolce de leche
- ½ ounce gelatin prepared according to package directions (optional!)
Lemon cream filling: Place all ingredients except butter in a pot. Cook, stirring constantly, for 15–20 minutes until thickened (the constant stirring prevents the eggs from congealing). Remove pot from heat, add butter, and stir until butter dissolves in the mixture. Cool for 15 minutes. Strain the cream (a must!) and blend with a blender or an immersion blender, until cream is smooth and velvety.
Make dolce de leche layer:
Whip heavy cream with sugar until stiff. Lower mixer speed, and with mixer running slowly, add remaining mousse ingredients.
Pour Passion fruit layer into individual silicone molds or a round pan and freeze for 1 hour.
Pour on top the dolce de leche layer and freeze for 4 hours, release from pan.
For another layer take a quarter of dolce de lece layer and add to it 1\2 container whipping cream in order to make it lighter,pour that layer between passion fruit layer and dolce de leche layer.