Goiaba Praline Mousse

1 In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes

Then, heat it in a bain-marie, stirring until dissolved. Reserve

2 In an electric mixer, beat the egg whites with granulated sugar until stiff peaks form

Fold in the papaya juice with a spatula

Pour into a buttered bowl and refrigerate for 40 minutes or until slightly firm

3 Beat the heavy cream until stiff peaks form

Fold in the yogurt gently

Combine with the slightly firm papaya mousse, stirring carefully

Pour into individual serving cups or a large bowl and refrigerate for 4 hours or until firm.