'1 cup passionfruit pulp, sifted and diluted with 1 cup water'
'1/4 cup cornstarch'
'3 tablespoons all-purpose flour'
'2 tablespoons passionfruit seeds'
'200g semi-sweet chocolate chips'
'2 tablespoons milk'
'4 large egg whites'
'1/4 cup confectioner's sugar'
'1 2/3 cups heavy cream, fresh'
'1 cup passionfruit pulp, sifted and diluted with 1 cup water'
'1/4 cup cornstarch'
'3 tablespoons all-purpose flour'
'2 tablespoons passionfruit seeds'
'200g semi-sweet chocolate chips'
'2 tablespoons milk'
'4 large egg whites'
'1/4 cup confectioner's sugar'
'1 2/3 cups heavy cream, fresh'
'In a small saucepan, bring the passionfruit pulp, cornstarch, and flour to a boil over medium heat, whisking constantly, until thickened.'
'Add the seeds, mix well, and let cool.'
'In a heatproof bowl set over a pot of simmering water, melt the chocolate with the milk, stirring occasionally.'
'Let cool, then add the egg whites and confectioner's sugar, and mix until smooth.'
'In an electric mixer, beat the heavy cream until stiff peaks form.'
'Add to the chocolate mixture and mix until well combined, using a spatula.'
'Serve in glasses, layering with mousse, passionfruit sauce, and mousse
Chill for 6 hours before serving
Decorate with hortelã leaves just before serving.'
