Passionfruit Mousse (Mousse de maracuya)

I wish I had done this post yesterday but it was impossible for the usual reasons, in a way my time is not mine for now and it's fine, but finally I'm here with this passionfruit dessert.

I love maracuya and in many parts it gets frozen and I also, although we are close to Peru it is easier to have frozen passion fruit pulp and can be used when you need.

I am really impressed how many passionfruit recipes come from Australia or the United Kingdom and are very good.

This is a delicious maracuya mousse you just have the patience to wait. It is better to do it at night and it will be ready for the other day.

I noticed Yotam Ottolenghi ( an amazing chef) in his book "Sweet " has many passionfruit recipes he is a really genius in pastry and desserts.
You can find his last book in Amazon UK . or Amazon.com.

Source : Recipe plus

Ingredients

4 eggs separated
300 grams (12 oz) passionfruit frozen pulp(reserve 2 tablespoon)
1 1/4 cups heavy cream whipped
1 cup granulated sugar
1 tablespoon powdered gelatin dissolved in water

Method

Cut 3-13 inch pieces of foil.
Cut in half lenghtwise then fold each piece
lenghtwise again.
Wrap around 6 teacups extending foil 1/3 inch above rim.
Secure with tape.

In a bowl whisk together egg yolks and 1/2 cup of sugar until light and creamy.
Add passionfruit pulp.
In a little bowl pour 1/4 cup of water and sprinkle gelatin over top, let stand until the gelatin softens and swell about 5 to 8 minutes.

Gently add the gelatin and let cool slightly then fold in.
Fold in whipped cream and whipp egg whites to soft peaks, gradually add remaining sugar and whipp until thick and gently fold in.

Distribute between prepared teacups. Chill for 5 hours in fridge or all night.
To serve carefully remove foil.
Top each mousse with a little reserved passionfruit pulp.

I know is a dessert but I find fruit's mousse delicious for breakfast.

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