Passion Fruit Mousse with Yogurt Topping

In a small saucepan, sprinkle the gelatin over the water

Heat over low heat and stir until dissolved

Combine the remaining ingredients for the topping in a blender, along with the rest of the ingredients

Blend rapidly, just to mix

Pour into a 23x35cm baking dish greased with oil and refrigerate for about 30 minutes, or until firm

Prepare the mousse: In a bowl, combine the passion fruit juice concentrate with the heavy cream, sugar, and 1 cup of water

Sprinkle the gelatin over the remaining water and heat to dissolve

Combine with the passion fruit juice mixture

Place the bowl over a basin filled with ice and water and stir constantly until the mixture thickens slightly (like egg whites)

Beat the egg whites until stiff and then add a little of the passion fruit mixture, followed by the rest of the mixture

Mix delicately

Carefully remove the yogurt topping from the baking dish and use it to line the bottom and sides of a 10x22.5cm English muffin tin

Cut off any excess topping with a knife, leveling with the edge of the mold

Spread the passion fruit mousse on top of the topping, cover with aluminum foil and refrigerate for at least 6 hours

For the sauce: In a small saucepan, combine all the ingredients and heat over low heat, stirring constantly until thickened

Serve by unmolding the mousse and serving with the prepared sauce, garnished with 10%.