1/2 can of sweetened condensed milk
1/2 can of heavy cream (without whey)
1/2 can of passionfruit syrup (without whey)
Frozen champagne
Grenadine
1/2 can of sweetened condensed milk
1/2 can of heavy cream (without whey)
1/2 can of passionfruit syrup (without whey)
Frozen champagne
Grenadine
Place the sweetened condensed milk, heavy cream, and passionfruit syrup in a blender (reserve one serving for decoration)
Bend well and place in the freezer for at least 2 hours
Cut the passionfruit into small cubes (3) for decoration
15 minutes before serving, remove the passionfruit syrup from the freezer
Place a spoonful of this cream at the bottom of a champagne flute, add a drop of grenadine, and top with frozen champagne (4 and 5)
Add passionfruit cubes to the glass and serve.
