Passion Fruit Mousse

Grease the baking dish with butter and reserve

Dissolve the gelatin in cold water and let it sit for 5 minutes

Heat the mixture over medium heat, whisking until dissolved

Mix the passion fruit pulp with the juice, add the gelatin and whisk well

Transfer the mixture to a bowl with ice and let it thicken slightly, whisking occasionally

In a blender, whip heavy cream until firm peaks form

Add the gelatin mixture to the whipped cream and mix delicately

Pour into the prepared baking dish, cover with plastic wrap and refrigerate until set (about 4 hours)

Covering layer

Dissolve the gelatin in cold water and let it sit for 5 minutes

Heat the passion fruit juice over medium heat until simmering

Remove from heat, add the gelatin and pulp, and mix well

Let cool, then pour over the mousse and refrigerate until set (about 4 hours)

Cut into squares of 4 centimeters

Serve immediately.