Passion Fruit Mousse

Name: Passion Fruit Mousse
Yield: 8
Ingredients: 1 cup of passion fruit pulp with seeds (230 g); 2 1/3 cups of water (560 ml); 1 cup of sugar (180 g); 1 envelope of unflavored, colorless gelatin (12 g); 1 cup of heavy cream (240 ml); 2 egg whites

1
1 cup of passion fruit pulp with seeds (230 g)
2
2 1/3 cups of water (560 ml)
3
1 cup of sugar (180 g)
4
1 envelope of unflavored, colorless gelatin (12 g)
5
1 cup of heavy cream (240 ml)
6
2 egg whites

Ingredients

1
1 cup of passion fruit pulp with seeds (230 g)
2
2 1/3 cups of water (560 ml)
3
1 cup of sugar (180 g)
4
1 envelope of unflavored, colorless gelatin (12 g)
5
1 cup of heavy cream (240 ml)
6
2 egg whites

Directions

1
In a large bowl, mix the passion fruit pulp, reserving some for decorating, with 2 cups of water
2
Strain through a sieve
3
Add the sugar and mix well. Reserve
4
In a small refrigerator-safe bowl, sprinkle the remaining water over the gelatin and let it hydrate for about 5 minutes
5
Place in a hot water bath and stir until dissolved
6
Add to the passion fruit mixture
7
Combine with heavy cream and reserve
8
In the stand mixer, beat the egg whites until soft peaks form. Reserve
9
Pour the passion fruit mixture into a large bowl over an ice bath with cold water and gelo, stirring constantly until it reaches the consistency of raw egg white
10
Add the beaten egg whites and mix delicately
11
Place in a large serving dish, decorate with reserved pulp, cover with plastic wrap and refrigerate for about 1 hour to become creamy (around 205 calories per serving)