Passion Fruit Mousse
A light, chilled passion fruit mousse made with gelatin, whipped egg whites, and sweetened condensed milk, finished with a hint of mint.
Pasos
- 1
Bloom gelatin in 0.25 cup water in a small bowl; let sit until softened, about 5 minutes.
- 2
In a medium saucepan over medium-high heat, stir passion fruit pulp, sugar and gelatin mixture; cook, stirring occasionally, until thoroughly combined and smooth (do not boil). Remove from heat and cool completely. Stir in condensed milk.
- 3
In a clean mixing bowl, beat egg whites with an electric mixer until stiff peaks form.
- 4
Fold 1/3 of the egg whites into the cooled passion fruit mixture until combined. Gently fold in remaining egg whites until blended.
- 5
Divide mousse evenly among clear glass serving cups; cover and refrigerate until well chilled, at least 2 hours.
- 6
Serve chilled and garnish with mint, if desired.
