1 envelope of unflavored gelatin (12 g)
1/3 cup of water (80 ml)
1/2 cup of passionfruit juice (120 ml)
1 cup of milk (240 ml)
1/2 cup of sugar (90 g)
4 egg whites
1 envelope of unflavored gelatin (12 g)
1/3 cup of water (80 ml)
1/2 cup of passionfruit juice (120 ml)
1 cup of milk (240 ml)
1/2 cup of sugar (90 g)
4 egg whites
In a small bowl, sprinkle the gelatin over the water and let it hydrate for about 5 minutes
Heat it in medium heat, in a bain-marie, stirring occasionally with a wooden spoon, until the gelatin dissolves (about 3 minutes)
Transfer to a large bowl, add the passionfruit juice, milk, and sugar, and mix well
Place the bowl in an ice bath with water and ice, stirring constantly, until the mixture reaches a consistency similar to raw egg whites (about 10 minutes)
Keep the bowl in the refrigerator
In a stand mixer, beat the egg whites until stiff peaks form (about 2 minutes)
Remove the bowl from the refrigerator, add the beaten egg whites, and mix delicately with a spatula
Transfer to a large serving dish, cover with plastic wrap, and refrigerate for about 2 hours to firm up
Serve
(165 calories per serving)
