Passion Fruit Mousse

Ingredients

• 1 1/2 tbspunflavoured gelatin, powdered; bloomed in ¼ cup room-temperature water before use
• 1/4 cupwater, room temperature; for blooming gelatin
• 1 cuppassion fruit pulp, fresh or frozen
• 1 cupsugar
• 397 gsweetened condensed milk, 1 can; stirred in off heat
• 6egg white, beaten to stiff peaks; folded into mousse
• mint, a sprig; for garnish; optional

Method

1. 1

   Combine the gelatin and ¼ cup room-temperature water in a small bowl. Leave for 5 minutes until the gelatin softens.

2. 2

   In a medium saucepan over medium-high heat, stir together the passion fruit pulp, sugar and softened gelatin mixture. Cook, stirring, until completely smooth and combined — do not let it boil. Remove from heat and cool completely. Stir in the condensed milk.

3. 3

   In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form (the whites should not move when the bowl is tilted).

4. 5

   Divide among clear glass serving cups. Cover and refrigerate for at least 2 hours until well chilled. Garnish with mint if desired.

5. 4

   Stir one-third of the beaten egg whites into the cooled passion fruit mixture first — this loosens it so the rest folds in without deflating. Add the remaining egg whites and fold gently: cut down through the middle with a spatula, sweep along the bottom of the bowl, then lift up and over, turning the bowl a quarter turn each time. Stop as soon as no white streaks remain — a few tiny ones are better than an over-mixed, flat mousse.