8 egg whites
1 cup and 2 tablespoons of cornstarch
For the passionfruit cream
2 cups of milk
1/2 cup of cornstarch
3 tablespoons of tapioca flour
1 cup of natural passionfruit juice
8 egg whites
1 cup and 2 tablespoons of cornstarch
For the passionfruit cream
2 cups of milk
1/2 cup of cornstarch
3 tablespoons of tapioca flour
1 cup of natural passionfruit juice
Beat the egg whites until snowy and gradually add the cornstarch
Beat well
Pour into a 30 cm diameter mold, greased with butter
Place in a water bath oven for 30 minutes
Remove from the oven, let cool slightly and unmold onto a high-sided plate
Make the cream: In a pan, mix the milk, cornstarch, and tapioca flour
Bring to a boil, stirring constantly, until thickened
Add the passionfruit juice and stir
Let cool and place around the egg white pudding
If desired, garnish with 50g of melted semi-dark chocolate in a water bath
Serve in 12 portions
120 calories per serving.
