Passion Fruit Mousse

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

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

Ingredients

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

Directions

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