Recipes+
Ingredients
Method
1.Tear off 3 x 33cm lengths of foil. Cut in half lengthwise; fold each piece in half lengthwise to make double thickness. Wrap foil around 6 x 3/4-cup tea cups, extending foil 1cm above the rim. Use tape to hold in place.
2.Using an electric mixer, beat egg yolks and half the sugar in a medium bowl until light and creamy. Reserve 2 tablespoons passionfruit pulp; beat remaining passionfruit into yolk mixture.
3.Sprinkle gelatine over 1/4 cup boiling water in a small heatproof jug; stir until completely dissolved. Cool to room temperature.
4.Stir gelatine into passionfruit mixture. Fold in cream until just combined. Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Add remaining sugar gradually, beating well after each addition, until sugar dissolves and mixture is thick and glossy. Using a spatula, told into passionfruit mixture, taking care to maintain volume.
5.Spoon mixture into prepared dishes. Chill for 5 hours or until set. To serve, remove foil carefully. Top each mousse with a little reserved passionfruit pulp.
Top tip When you’re combining gelatine with another mixture, make sure both are at the some temperature or the gelatine will become lumpy. You can serve the mousse in ramekins.
Note
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