Passion Fruit Mousse

Set aside some of the passion fruit pulp to use as a garnish

In a medium bowl, mix together the rest of the pulp with 2 cups of water, strain it through a sieve, and add the sugar

In a small refrigerated bowl, let the gelatin soak in cold water for 5 minutes, then dissolve it in a warm water bath

Mix together the passion fruit mixture, dissolved gelatin, and heavy cream

Place the bowl over an ice bath filled with water and ice, stirring constantly until it reaches the consistency of whipped cream. Reserve

In a stand mixer, beat the egg whites until stiff peaks form and add the passion fruit gelatin

Pour the mousse into a large serving dish, garnish with the reserved passion fruit pulp, cover with plastic wrap, and refrigerate for 1 hour before serving.