Name: Raspberry and passionfruit mousse
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 3 teaspoon gelatine; 1/4 cup (60ml) hot water; 3 egg whites; 3/4 cup (165g) caster sugar; 2 cup (560g) low-fat passionfruit yogurt; 1 1/2 cup (200g) frozen raspberries, plus extra to serve; pulp of 2 passionfruit

Ingredients

3 teaspoon gelatine

1/4 cup (60ml) hot water

3 egg whites

3/4 cup (165g) caster sugar

2 cup (560g) low-fat passionfruit yogurt

1 1/2 cup (200g) frozen raspberries, plus extra to serve

pulp of 2 passionfruit

Method

1.Combine gelatine with hot water in a small jug and stir until dissolved.

2.Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until thick and glossy.

3.Whisk gelatine mixture into yogurt. Gently fold through egg white until just combined. Fold in raspberries.

4.Spoon mixture into a 5-cup glass bowl. Decorate with extra raspberries and passionfruit pulp. Cover and chill for 2 hours, until set. Serve.

Remove raspberries from the freezer only when ready to use, so they don’t have time to thaw.
Note

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Ingredients

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