Passion fruit mousse

4 steps · 23 min total

1. 01

   Bloom Gelatin, Cook Pulp

   First, bloom the gelatin: combine 1 ½ tablespoons unflavored gelatin with ¼ cup room-temperature water in a small bowl. Let it sit for about 5 minutes until it softens and swells.

   In a medium saucepan over medium-high heat, stir together the passion fruit pulp, sugar, and the bloomed gelatin mixture. Cook, stirring occasionally, until the mixture is thoroughly combined and smooth, but don't let it come to a boil. Remove from heat and let it cool completely. Once cool, stir in the condensed milk.

2. 02

   Whip Egg Whites

   While the passion fruit mixture cools, beat the egg whites. In a clean mixing bowl, use an electric mixer to beat the 6 egg whites until they form stiff peaks. You'll know they're ready when they don't droop and the mixture doesn't move when you tilt the bowl.
3. 03

   Fold Mousse, Chill

   Once the passion fruit mixture is completely cool, gently stir about one-third of the whipped egg whites into it to lighten the base. This helps prevent the mousse from deflating.

   Using a spatula, carefully fold in the remaining egg whites until everything is just combined and no streaks of white remain. Divide the mousse evenly among 4 clear glass serving cups, then cover them. Refrigerate until well chilled and set, which will take at least 2 hours.

4. 04

   Serve with Mint

   Serve the mousse chilled. If you like, garnish each serving with a sprig of fresh mint.