Passion fruit mousse — a light, airy Brazilian-style dessert of tangy passion fruit set with whipped egg whites and sweet condensed milk. Refreshing, tropical and elegant.
- 1 ½ tbsp Unflavoured Gelatin
- 1 Passion Fruit Pulp
- 1 cup Sugar
- 1 Can Condensed Milk
- 6 Egg White
- 1 Sprig Mint
Video
Preparation
- Add the gelatin and ¼ cup room-temperature water to a small bowl and let sit until the gelatin softens, about 5 minutes. In a medium saucepan over medium-high heat, stir together the passion fruit pulp, sugar and gelatin mixture. Cook, stirring occasionally, until thoroughly combined and smooth, without letting it boil. Remove from the heat, cool completely, then stir in the condensed milk.
- Meanwhile, in a clean mixing bowl, beat the egg whites with an electric mixer until stiff (the peaks won't droop and the whites won't move when the bowl is tilted).
- Stir a third of the egg whites into the cooled passion fruit mixture until combined, then gently fold in the rest with a spatula. Divide evenly among clear glass serving cups and cover. Refrigerate until well chilled, at least 2 hours.
- Serve chilled, garnished with mint if desired.
