Passion Fruit Mousse

Name: Passion Fruit Mousse
Yield: 8
Ingredients: 1 cup of passion fruit pulp with seeds (approximately 2 large passion fruits); 2 1/3 cups of water (560 ml); 1 cup of sugar (180 g); 1 envelope of unflavored gelatin, white; 1 cup of heavy cream (240 ml); 2 egg whites

1
1 cup of passion fruit pulp with seeds (approximately 2 large passion fruits)
2
2 1/3 cups of water (560 ml)
3
1 cup of sugar (180 g)
4
1 envelope of unflavored gelatin, white
5
1 cup of heavy cream (240 ml)
6
2 egg whites

Ingredients

1
1 cup of passion fruit pulp with seeds (approximately 2 large passion fruits)
2
2 1/3 cups of water (560 ml)
3
1 cup of sugar (180 g)
4
1 envelope of unflavored gelatin, white
5
1 cup of heavy cream (240 ml)
6
2 egg whites

Directions

1
In a large bowl, combine the passion fruit pulp and 2 cups of water
2
Mix well and strain through a fine-mesh sieve
3
Add the sugar and mix well
4
In a small refrigerator-safe bowl, sprinkle the gelatin over the remaining water and let it hydrate for a few minutes
5
Heat in a bain-marie and stir until dissolved
6
Add to the passion fruit mixture
7
Add the heavy cream and reserve
8
Beat the egg whites until they form soft peaks. Reserve
9
Place the passion fruit mixture over a bowl of ice water, stirring constantly until it reaches the consistency of raw egg white
10
Add the beaten egg whites to the cream and mix gently
11
Pour into a large serving dish, cover with plastic wrap and refrigerate for 1 hour or until creamy
12
205 calories per serving