Passionfruit Mousse

Grease a 18cm x 25cm baking dish with olive oil. Reserve

Makes the mousse: In a heatproof bowl, sprinkle gelatin over water and let it hydrate for 5 minutes

Bring to a boil in a bain-marie and stir until dissolved

Add powdered sugar to passionfruit juice, diluted and mix well

Place the bowl over a basin of ice and water, stirring occasionally with a wooden spoon until thickened slightly (around 8 minutes)

In a blender, beat heavy cream until stiff peaks form

Add gelatin and mix delicately

Chill in the refrigerator, covered with plastic wrap, in the prepared baking dish until firm (around 4 hours)

Makes the topping: In a heatproof bowl, sprinkle gelatin over water and let it hydrate for 5 minutes

In a medium saucepan, bring passionfruit juice, diluted to a simmer

Remove from heat, add hydrated gelatin and powdered sugar, and stir until dissolved

Let cool and pour over the mousse

Chill in the refrigerator until firm (around 4 hours)

With a sharp knife, cut into squares of 4cm

Serve immediately

Cals: 41 per serving

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

Puree the pulp through a coarse sieve, over a cup, pressing with a spoon

Reserve 1 to 2 tablespoons of seeds, which will be mixed into the topping.