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 white gelatin
1 cup of heavy cream (240 ml)
2 egg whites
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 white gelatin
1 cup of heavy cream (240 ml)
2 egg whites
In a large bowl, combine the passion fruit pulp and 2 cups of water
Misture and strain through a fine-mesh sieve
Add the sugar and mix well
In a small refrigerated bowl, sprinkle the gelatin over the remaining water and let it hydrate for a few minutes
Place in a warm water bath and stir until dissolved
Add to the passion fruit mixture
Join the heavy cream and reserve
Beat the egg whites until stiff peaks form. Reserve
Set the bowl with the passion fruit mixture on a basin filled with ice and water, stirring constantly until it reaches the consistency of raw eggs
Combine the beaten egg whites with the cream and mix delicately
Place in a large serving dish, cover with plastic wrap and refrigerate for 1 hour or until creamy
(Approximately 205 calories per serving.)
