Fruit Mousse

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

¾ cup fresh or frozen fruit puree (use fresh or frozen fruit, puree in food processor, blender, or food mill, if needed remove any skin or seeds by passing through a sieve)

2 cups heavy whipping cream

7 ounces sweetened condensed milk

Pinch fine sea salt

Fresh fruit for garnish (optional)

Directions at myrecipes.com

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