Passion Fruit Mousse

Grease an 18cm x 25cm baking dish with milk

Set aside

Prepare the mousse: In a refrigerator-safe bowl, sprinkle gelatin over water and let it hydrate for 5 minutes

Heat the mixture over high heat in a bain-marie and stir until dissolved

Add the grated coconut to the passion fruit juice diluted in water and mix well

Place the bowl over an ice bath and stir occasionally with a wooden spoon until the mousse thickens slightly (about 8 minutes)

In a blender, whip heavy cream until stiff peaks form

Add gelatin and mix delicately

Refrigerate covered with plastic wrap in the prepared baking dish until firm (about 4 hours)

Prepare the topping: In a refrigerator-safe bowl, sprinkle gelatin over water and let it hydrate for 5 minutes

In a medium saucepan, heat the diluted passion fruit juice over medium heat until simmering

Remove from heat, add hydrated gelatin and grated coconut, and mix until dissolved

Let cool and pour over the mousse

Refrigerate until firm (about 4 hours)

Cut into squares of 4cm with a sharp knife

Serve immediately

41 calories per serving

Note: To obtain the necessary amount of passion fruit juice, use 4 medium-sized fruits

Pulse pulp through a coarse sieve into a cup, pressing with a spoon

Reserve 1 to 2 tablespoons of seeds for mixing with the topping.