Tapioca Pudding to Hugo Tognazzi

Name: Tapioca Pudding to Hugo Tognazzi
Ingredients: '1 cup of concentrated passionfruit juice'; '3/4 cup of water'; '6 tablespoons of cornstarch'; '6 tablespoons of white gelatin, unsalted'; '6 egg whites'; For the sauce; '1 3/4 cups of water'; '3/4 cup of passionfruit juice'; '5 tablespoons of cornstarch'; '1 tablespoon of tapioca flour'

1
'1 cup of concentrated passionfruit juice'
2
'3/4 cup of water'
3
'6 tablespoons of cornstarch'
4
'6 tablespoons of white gelatin, unsalted'
5
'6 egg whites'
6
For the sauce
7
'1 3/4 cups of water'
8
'3/4 cup of passionfruit juice'
9
'5 tablespoons of cornstarch'
10
'1 tablespoon of tapioca flour'

Ingredients

1
'1 cup of concentrated passionfruit juice'
2
'3/4 cup of water'
3
'6 tablespoons of cornstarch'
4
'6 tablespoons of white gelatin, unsalted'
5
'6 egg whites'
6
For the sauce
7
'1 3/4 cups of water'
8
'3/4 cup of passionfruit juice'
9
'5 tablespoons of cornstarch'
10
'1 tablespoon of tapioca flour'

Directions

1
Dissolve the gelatin in a little water
2
Then, heat it to dissolve
3
Remove from heat and mix with the passionfruit juice and remaining water
4
Place the mixture into an ice bath and stir occasionally until it reaches the consistency of egg whites
5
While the gelatin mixture is cooling, whip the egg whites until stiff and add the cornstarch gradually, whipping well
6
Mix the egg whites with the cooled and thickened gelatin mixture
7
Pour the mixture into a mold greased with oil, and refrigerate until set
8
When set, unmold and serve with the sauce
9
Sauce preparation: Mix all sauce ingredients in a pan and heat until it thickens to a creamy consistency
10
Serve within 4-6 hours.