Passion fruit mousse

Dessert · Venezuela classic.

Ingredients

• 1 ½ tbsp Unflavoured Gelatin
• 1 Passion Fruit Pulp
• 1 cup Sugar
• 1 Can Condensed Milk
• 6 Egg White
• 1 Sprig Mint

Method

1. Add ingredients — Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes.
2. Mix together — In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture.
3. Bring to a boil — Cook, stirring occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil).
4. Stir — Remove from heat; cool completely. Stir in condensed milk.
5. Mix together — Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).
6. Mix together — Stir 1/3 egg whites into cooled passion fruit mixture until combined.
7. Continue cooking — Using spatula, gently fold in remaining egg whites until combined.
8. Cover and cook — Divide mousse evenly among clear glass serving cups; cover.
9. Chill — Refrigerate mousse until well chilled, at least 2 hrs.
10. Serve — Serve chilled. Garnish with mint, if desired.

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