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Passion fruit mousse is a favourite for Brazilians, it's cool, sour and smooth texture makes for a delicious and refreshing treat.

  • Prep: 30 minutes
  • Refrigerate: 1 hour
  • Total time: 1 hour, 30 minutes
  • Recipe serves: 6-8

Ingredients

  • 12 ripe passion fruit
  • 2 sheets clear gelatine or 1 tablespoon powdered - enough to set 1/2 pint of liquid
  • 300ml (1/2 pint) unsweetened condensed cream
  • 4 egg whites
  • 6 tbs caster sugar

Instructions

  1. Scoop the pulp from 8 of the passion frui and reserve the remaining 4 fruits.
  2. Push the pulp through a sieve to seperate the juice from the seeds.
  3. Tear the gelatine into bits and put to soak in cold water for 10 minutes or so, until it softens. If using powdered gelatine, follow the directions on the packet.
  4. In a small pan, mix the soaked gelatine with half the passion fruit juice and disolve it over a gentle heat, whisking to blend. Wisk in the condensed milk.
  5. Meanwhile whisk the eggwhites until they hold their shape, then whisk in the sugar spoonful by spoonful to make a soft meringue.
  6. Fold in the warm passion fruit juice and spoon into whatever receptacles you like.
  7. Refrigerate for 1 hour.
  8. Finish with the reserved passion fruits - juice and seeded on top.

Find more authentic recipes in 'The Latin American Kitchen' book. 

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