Soup
1/4 teaspoon of unsalted gelatin
3 tablespoons of cold water
1/4 cup of sugar
1 and 1/4 cups of passionfruit juice
2 tablespoons of passionfruit seeds
Whipped Cream
2 large egg whites
4 tablespoons of granulated sugar
Soup
1/4 teaspoon of unsalted gelatin
3 tablespoons of cold water
1/4 cup of sugar
1 and 1/4 cups of passionfruit juice
2 tablespoons of passionfruit seeds
Whipped Cream
2 large egg whites
4 tablespoons of granulated sugar
Soak the gelatin in cold water and let it rest for three minutes
Heat the sugar and passionfruit juice over low heat, stirring until dissolved
Combine with the hydrated gelatin and stir until smooth
Serve the soup chilled, refrigerated for at least 30 minutes
For the whipped cream, beat the egg whites until frothy and gradually add the granulated sugar, beating until stiff and shiny peaks form
Remove the soup from the refrigerator and top with the whipped cream in spoonfuls
Garnish with passionfruit seeds and serve immediately
