Sweet Passionfruit Mousse

Lay a strainer over four sheets of parchment paper

On top, place the yogurt and let it drain for 4 hours over a bowl

Sauce

In a small saucepan, cook the passionfruit juice with seeds over low heat for 30 minutes or until reduced to 1/2 cup

Let it cool

Mousse

Pulse the pulp of the passionfruit through the strainer to obtain equivalent to 3/4 cup juice. Reserve

In the same strainer, pulse the water

Transfer to a saucepan and add gelatin

Bring to a boil, stirring constantly until gelatin dissolves

Add reserved juice, salt, and orange-lime juice

Mix well with yogurt

Grease the pudding mold with oil and pour in the sweet mousse

Cover with sauce and refrigerate for 6 hours or until firm

Unmold and serve.