Peach Mousse with Passionfruit Sabayon

Cut the peach pulp into small pieces (should yield 4 cups)

Slowly, beat well in a blender until smooth

In a small saucepan, sprinkle gelatin over water and heat on low until dissolved

Beat egg whites until fluffy and add sugar gradually

Beat only until combined

Mix the peach puree with the gelatin mixture

Mix delicately

Pour into a ring mold with a 9-inch diameter

Cover with plastic wrap and refrigerate

Prepare the sauce: in a blender, beat well egg, yolks, and sugar until light and fluffy

Add passionfruit juice and water

Mix well

Heat over low while stirring constantly, until hot and cover edges of spoon

Remove from heat, cover with plastic wrap (attached to cream), to prevent film formation

Serve chilled with the mousse unmolded

Serves 20 portions

122 calories per serving